Ingredients
- 1 pressure cooker pot roast
- 1 recipe by
- 1 categories meats beef
- 1 onion (chopped)
- 4 pounds beef roast (boneless)
- 2 1/2 cups beef stock
- 1 cup wine (red)
- 6 tablespoons flour
- 2 tablespoons oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste.
PETER KUMP PRODIGY GUEST CHEFS COOKBOOK
