Peppered Pot Roast

Makes 6
Prep 15 m
Cook 38 m



  1. 1 of 7 Season meat with pepper and salt.
  2. 2 of 7 Heat oil in pressure cooker. Add roast; brown, about 5 minutes.
  3. 3 of 7 Add broth, tomato sauce, wine and thyme. Seal with cover. Bring to 15 pounds pressure over medium-high to high heat; cook 35 minutes.
  4. 4 of 7 Lower pressure by placing pot under cold running water. Remove roast to carving board; leave liquid in pot. Add frozen vegetables to pot. Seal with cover. Bring to 15 pounds pressure; cook 3 minutes.
  5. 5 of 7 Lower pressure by placing under cold running water. Drain vegetables over a saucepan, reserving liquid.
  6. 6 of 7 Slice beef; arrange on platter with vegetables. Keep warm.
  7. 7 of 7 Whisk flour and water in small cup until smooth. Gradually whisk into cooking liquid in saucepan. Bring to boiling over medium heat; boil 3 minutes, stirring occasionally. Serve alongside meat and vegetables. Makes 6 servings.
Nutrition Information for Peppered Pot Roast
Servings Per Recipe: 6
Per Serving: 11 g Fat, total, 93 mg chol., 566 mg sodium, 35 g pro., 25 g carb., 357 kcal cal.
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Printed from 07/17/2019