• Cd1b12f07f0bf89b23b9010f4acffbf8

Pot Roast.

Pot roast is very much the same as braised beef but the difference is Pot roasting is done in butter but Braised beef is done in a different liquid.

Prep
Cook
Serves 6people
Ingredients
21
/2 lb (1.1 kg) - boneless beef rump
2
cloves - garlic crushed
1
tsp - salt
1/4
tsp - pepper
1
tbsp - flour
2
tbsp - vegetable oil
3/4
cup - beef stock fat removed
1/4
cup - dry red wine
1
small (4 oz / 120 g) - carrot chopped
1
stalk - celery chopped
1
medium (5 oz / 150 g) - turnip peeled and chopped
1
small (21/2 oz / 75 g) - green pepper de-seeded and chopped
1
small (2 oz / 60 g) - onion studded with 3 cloves
Directions
1.
To cooker reduced quantities : do not reduce stock and wine at all.
2.
Rub meat with garlic, salt and pepper. Coat meat on all sides with flour.
3.
Heat oil in cooker for about 2 minutes. Add meat and brown evenly on all sides.
4.
Away from heat, add stock. Stir well to remove any frying residues attached to base. Add remaining ingredients around meat.
5.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 37 minutes.
6.
Remove cooker from heat. Allow to cool naturally.
7.
Open cooker. Place meat on serving dish.
8.
Strain and put cooking liquid in cooker. Place cooker on high heat and boil till liquid is reduced to half, stirring occasionally. Serve pot roast hot, accompanied with gravy.

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