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Add a photoServings: 6
Ingredients
- 2 Tbsp. Olive or possibly salad oil
- 4 lb Rump or possibly chuck roast
- 1 x Onion, minced
- 1/2 c. Celery, diced
- 1 clv garlic, minced
- 1 x Carrot, minced
- 1 x Bay leaf
- 2 tsp Salt
- 1/3 c. Dry mushrooms
- 1 x (6 ounce) can Tomato paste
- 1 x (10-1/2) can Beef broth
- 1 c. Red wine
Directions
- When is a pot roast more than a pot roast When it's done in the Italian manner, artfully seasoned and with appetizing gravy to spoon over cooked spaghetti. Takes only one-third the time, too, when prepared in a pressure cooker.
- Heat pressure cooker and add in oil. Brown roast on all sides. Add in prepared vegetables and seasonings. Blend tomato paste with broth and wine. Pour over meat. Close cover securely. Cook 35 min. Let pressure drop of its own accord. Serve with gravy.
- Makes 6 to 8 servings.
- SECOND-DAY: In casserole, combine 2 c. cubed beef, 1 can small onions, 1 package frzn peas and 2 Tbsp. chopped parsley. Mix leftover gravy with bouillon to make 2 c.; season to taste and add in to casserole. Top with prepared instant mashed potatoes. Heat 15 to 20 min in moderately warm 375 F. oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 680 | |
| Calories from Fat 351 | 52% |
| Total Fat 38.95g | 49% |
| Saturated Fat 14.13g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1180mg | 49% |
| Potassium 1396mg | 40% |
| Total Carbs 9.78g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.03g | 3% |
| Protein 63.11g | 101% |
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