266
CALORIES
PER SERVING
SERVES 6
SERVING SIZE 31⁄2 oz (99g) + 11⁄2 oz (43g) vegetables
PREP TIME 10 mins
COOK TIME 1 hr 20 mins
TOTAL TIME 1 hr 45 mins
It doesn’t get more comforting than this one-pot classic! Fork-tender beef and perfectly cooked vegetables make a delicious meal, without a high-fat gravy or lots of wine.
PROGRAM Sauté/Pressure Cook |
PRESSURE High |
RELEASE Natural |
1 tbsp olive oil
2lbs (1kg) boneless chuck roast
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1 small yellow onion, thinly sliced
2 cloves garlic, finely chopped
1 tsp ground thyme
11⁄2 cups beef broth
1 tbsp tomato paste
3 medium carrots, peeled and cut into large chunks
3⁄4lb (340g) baby potatoes
1 bay leaf
1. Select Sauté, and add the olive oil to the inner pot. Season the roast with the kosher salt and pepper.
2. Transfer the roast to the pot and sauté until lightly browned, about 2–3 minutes per side, using tongs to turn the roast periodically. Transfer to a plate and set aside.
3. Add the onion, garlic, and thyme to the pot, and sauté for an additional 3 minutes. Add the beef broth and tomato paste. Using a wooden spoon, mix the ingredients well, and scrape any browned bits from the bottom of the pot.
4. Transfer the roast back to the pot. Add the carrots, potatoes, and bay leaf.
5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 50 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
6. Remove the lid, discard the bay leaf, and transfer the roast and vegetables to a large serving platter. Serve warm.
Total fat 293g Saturated fat 12g |
Cholesterol 106mg Sodium 530mg |
Carbohydrates 14g Dietary fiber 2g |
Sugars 3g Protein 33g |