Gee's Italian Pot Roast (Pressure Cooker) Recipe
Servings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Beef arm roast or possibly chuck roast, about 1 1/2 - 2 inches thick
- 1 lrg Onion, finely diced
- 4 lrg Clov garlic, finely diced
- 1 c. Chianti wine
- 1 c. Beef broth (or possibly water)
- 2 sm Cans tomato paste
- 1 can (tall) tomato sauce
- 1 tsp Salt Louisiana warm sauce (to taste)
- 1 Tbsp. Fresh basil, minced (or possibly 1/2 tsp dry)
- 1 tsp Sugar Grated parmesan or possibly romano cheese
Directions
- Add in the extra virgin olive oil to a very warm pressure cooker pot. Brown the roast on both sides. (If your roast is too large to fit the bottom of your cooker pot, cut in half to brown.) Remove the meat from the pot to a platter and set aside.
- Add in the onions and garlic to the pot and saute/fry till they begin to take on a little brown color. Add in the rest of the ingredients to the pot with the onions and garlic and stir well to blend into a smooth sauce.
- Add in the meat back to the pot into the sauce. Place the lid on the pressure cooker securely and put the pressure regulator weight in place. Leave the heat on high till the regulator weight begins to jiggle, then lower the heat immediately to a level which allows the regulator weight to just barely jiggle. Cook the roast, from this point on, for 20-25 min (depending on how large the roast and on the grade of meat).
- Allow the pot to cold and the pressure to reduce. Open the pot, remove the roast to a platter, and check the consistency of the sauce. If it is too thick, add in a little more broth, water, or possibly wine and simmer a few min longer. If the sauce is too thin, turn the heat up high and reduce to the consistency you desire. Pour the sauce into a serving dish and serve over your favorite cooked and liquid removed pasta. Top with grated parmesan or possibly romano cheese.
- Add in some garlic bread and a salad along with a glass of which same chianti wine and you have a feast in less than an hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 801 | |
| Calories from Fat 443 | 55% |
| Total Fat 49.23g | 62% |
| Saturated Fat 17.6g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1553mg | 65% |
| Potassium 1450mg | 41% |
| Total Carbs 20.31g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.83g | 9% |
| Protein 68.01g | 109% |
