Beef Pot Roast(Pressure Cooker)

* Exported from MasterCook *

Beef Pot Roast (Pressure Cooker)

Recipe By : joanm@iname.com
Serving Size : 6 Preparation Time :0:00
Categories : Beef Pressure Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless brisket of beef -- uniformly shaped
1/3 cup olive oil
2 large onions -- sliced
4 cloves garlic -- sliced, up to 6
2 carrots -- cut into 2" pieces
2 cups canned or fresh beef broth
2 tablespoons lemon juice
4 tablespoons tomato paste
1/2 cup chopped parsley
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 bay leaves -- (optional)
3 medium potatoes -- quartered, up to 4
4 carrots -- cut into 2" pieces,
-- up to 6
1/3 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons all-purpose flour -- up to 3

In pressure cooker, brown brisket in hot oil on all sides evenly, turning with
long-handled fork or tongs. Remove meat and set aside. Saute onion, garlic,
and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of
cooker to loosen any browned particles of meat. Stir in broth, lemon juice,
tomato paste, parsley and seasonings. Place rack in cooker; add meat. Secure
lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and
cook for 50-55 minutes. Release steam according to manufacturer's directions.
Remove lid. Stir potatoes and carrots into meat mixture. Secure lid. Over high
heat, bring cooker to high pressure. Reduce heat to medium and cook for 9
minutes. Release steam according to manufacturer's directions. Remove lid.
Transfer meat and vegetables to serving platter. Loosely cover to retain heat.
Skim all but approximately 2 T. liquid from cooker; strain this liquid through
fine sieve and set aside. Heat cooker over low heat; stir in flour to make a
smooth paste. Add sieved liquid; stir continuously until the sauce is smooth
and thickened -- about 5-7 minutes. Remove skillet from heat; whisk in sour
cream and horseradish until well blended. Slice brisket. Serve sauce with
brisket and vegetables. NOTE: I have made this dish many times without the
horseradish sauce. It is very flavorful without the sauce, and excellent
served with a simple salad. VARIATION: Instead of making the horseradish
sauce, simply add the following to the cooker with the tomato paste: 1 t.
oregano, 1 t. thyme, 1 t. basil, 1/2 t. rosemary -OR- 1 T. Italian seasoning.
You may also substitute 1 c. red wine (do not use cooking wine; use a nice
table wine for this purpose) or beer for 1 c. of the beef broth.

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