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Categories:
salt ground pepper flour olive oil shallots garlic celery carrots red bell pepper tomato paste red wine thyme rosemary
Viewed: 50 - Published at: 7 years agoIngredients
- 3 pounds Beef Roast
- 2 teaspoons Salt
- 1 teaspoon Ground Pepper
- 13 cups Flour (for Dredging)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 cup Chopped Shallots
- 3 cloves Minced Garlic
- 23 cups Chopped Celery
- 23 cups Chopped Carrots
- 23 cups Chopped Red Bell Pepper
- 1 Tablespoon Sun-dried Tomato Paste
- 1 leaf Bay Leaf
- 1-13 cup Red Wine
- 2 teaspoons Chopped Fresh Thyme
- 2 teaspoons Chopped Fresh Rosemary
- 1 Tablespoon Chopped Fresh Sage
Method
- My cooker has several modes including Brown.
- If yours does not, you can brown the roast over the stove top first.
- Also, this recipe can be used in a slow cooker as wellafter browning meat and sauteing vegetables, place in the slow cooker on low 6-8 hours.
- Season beef with salt and pepper and dredge all sides in flour.
- Turn cooker on to Brown and add the extra virgin olive oil.
- Brown meat about 3 minutes on all sides, remove and set aside.
- Place the vegetables in the cooker and saute for 2 minutes.
- Add the tomato paste, bay leaf and red wine and stir to combine.
- Return beef to the pot and sprinkle the herbs all over the top of the meat and vegetables.
- Set cook pressure to high (80) and cook for 45 minutes.
- Turn cooker off , release pressure and serve.
