Beef Pot Roast with Root Vegetables

When the morning temperatures are 27°F it feels only natural that a warm, comforting meal would be perfect for lunch. I put on my down-jacket and braved the temperatures at the Santa Fe Farmers Market. I was determined to get some local turnips, potatoes, parsnips and carrots to pair with a hearty beef pot-roast. Ah, comfort food. This recipe is very quick when using a pressure-cooker.
2 tsp olive oil
1, 3lb boneless chuck roast, fat trimmed
1 tsp sea salt
1/4 tsp fresh cracked pepper
3 cups beef or chicken stock
1/2 cup red wine (I used merlot)
fresh thyme, about 4 sprigs
4 garlic cloves, chopped
2 large parsnips, peeled and cut into 2inch pieces
5 medium carrots, peeled and cut into 2 inch pieces
2 medium turnips, peeled and cut into 8 wedges
1 lb yellow potatoes, cut into 2 inch pieces
4 shallots, chopped

Heat an 8-quart pressure cooker over medium-high heat. Add oil to cooker. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups stock and red wine. Close lid securely; bring to high pressure over high heat. Cook for 35 minutes. Remove from heat; release pressure through steam vent.  Remove lid, and remove roast with a slotted spoon, place on a platter and keep warm. Add thyme sprigs and remaining ingredients to pot. . Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, Remove lid; let stand 5 minutes. Slice roast. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Keep remaining cooking liquid to make a gravy if desired. 

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