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Categories:
chuck roast vegetable oil carrots potatoes onion water beef broth tomato sauce red wine sugar hot sauce salt
Viewed: 69 - Published at: 3 years agoIngredients
- 1 (3-pound) boneless chuck roast, trimmed
- 2 tablespoons vegetable oil
- 4 carrots, cut into 1-inch slices
- 3 potatoes, cut into 1 1/2-inch cubes
- 1 medium onion, minced
- 3 cups water
- 1 (10 1/2-ounce) can beef broth, undiluted
- 1 (8-ounce) can tomato sauce
- 1 cup dry red wine
- 1 teaspoon sugar
- 1 teaspoon hot sauce
- 3/4 teaspoon salt
Method
- Brown roast on all sides in hot oil in a pressure cooker over medium-high heat. Add carrot and remaining ingredients; close cover securely.
- Place pressure regulator on vent pipe, and cook 45 minutes with pres-sure regulator rocking slowly. Remove from heat.
- Run cold water over pressure cooker to reduce pressure instantly; remove lid so that steam escapes away from you.
- Dutch oven method: Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Add carrot and remaining ingredients. Cover, reduce heat, and simmer 3 hours or until roast and vegetables are tender.
