Pressure Cooker Pot Roast with Carrots and Potatoes

• timp activ: 10 minutes
• timp total: 55 minutes

Ingrediente

2-4 lb (1-2 kilo) Beef Roast, no longer than your pressure cooker is wide!

1 cup Chicken Stock

Olive Oil

2 lbs (1 kilo) Potatoes, roughly cubed

1 lb (500 g) of thick Carrots, peeled (not sliced)

1 bunch of parsley, chopped

1 cup red wine

4 tablespoons unsalted butter

4 oz (115g) of Smashed Pistachio Nuts, shelled and salted

1 Tbsp of Black Pepper

2 Tbsp of Fresh Thyme

Instrucțiuni

Start by making the rub. Crush the nuts well, and mix the pistachio powder with the black pepper and thyme. Reserve a quarter of the rub to garnish the roast after cooking.

Press as much of the crust on the roast - some may fall off during cooking - but you will add another layer when the roast is finished. Reserve half of the rub to garnish the roast after cooking.

Preheat the pressure cooker with the top off, then add a little swirl of olive oil and when that is warm, place the roast in and sear it the in pan well on all sides.

Spoon out any of the pistachios that have fallen off the roast so that they do not burn on the bottom of the pan.

De-glaze the pressure cooker with chicken stock.

Close and lock the pressure cooker lid. Put the pressure cooker on high heat. When the pan reaches pressure (with this model, the indicator comes up to the green ring) count 30-35 minutes cooking time under high pressure.

When time is up, open the pressure cooker with the Natural pressure release. Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Please disregard the photo with the water on-the-lid release, we no longer recommend it

Add the roughly cubed potatoes and place the whole carrots on top - you will want to work quickly so not too much heat to escapes, allowing pressure to be reached again faster.

Close and lock the pressure cooker lid, again. Put the pressure cooker on high heat. When the pan reaches pressure count 5 more minutes cooking time under high pressure.

Open the pressure cooker with the Normal Release method, as detailed above, and take out the carrots, slice them and put them on the serving platter. Remove the potatoes with a slotted spoon and place on the serving platter. Take out the roast, and place on a plate tented with aluminum foil to rest.

While the roast is resting, make the a jus sauce. Filter the cooking liquid through a fine sieve and put it back in the pressure cooker. Add the wine and butter and reduce the liquid in the pressure cooker at high heat, without the pressure cooking lid, to about half. Add salt and pepper to taste.

Slice rested roast, serve on platter with carrots and potatoes. and drizzle remaining crust.

Sprinkle with fresh parsley, serve the a jus sauce in a gravy boat, or easy-pour container (I used a small ceramic milk pitcher!) Have the guests can pour the amount of sauce they wish over the meat once it is on their plates.