Pot Roast with Vegetables
Pot Roast with Vegetables From Southern Living
1 (3-pound) boneless chuck roast, trimmed 2 tablespoons vegetable oil 4 carrots, cut into 1-inch slices 3 potatoes, cut into 1 1/2-inch cubes 1 medium onion, minced 3 cups water 1 (10 1/2-ounce) can beef broth, undiluted 1 (8-ounce) can tomato sauce 1 cup dry red wine 1 teaspoon sugar 1 teaspoon hot sauce 3/4 teaspoon salt
Brown roast on all sides in hot oil in a pressure cooker over medium-high heat. Add carrot and remaining ingredients; close cover securely.
Place pressure regulator on vent pipe, and cook 45 minutes with pres-sure regulator rocking slowly. Remove from heat.
Run cold water over pressure cooker to reduce pressure instantly; remove lid so that steam escapes away from you.
Dutch oven method: Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Add carrot and remaining ingredients. Cover, reduce heat, and simmer 3 hours or until roast and vegetables are tender.
Yield: 4 to 6 servings
Southern Living, JANUARY 2000