Pot Roast With Vegetables
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Serves/Makes: 6
Ready in: 30-60 minutes
- 3 pounds boneless beef sirloin tip roast
- 2 tablespoons vegetable oil
- 4 large potatoes, peeled and quartered
- 4 large carrots, cut into 2-inch pieces
- 1 large onion, cut into wedges
- 2 cups water
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onion and water. Close cover securely and place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 40 minutes (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed). Remove from the heat and allow pressure to drop on its own. Remove meat and vegetables and keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth, then stir into juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Recipe Source: cdkitchen.com
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