This pressure cooker thing is addicting. Wow..
I bought a 3.5 pound pot roast and cut it in half, knowing full well that was too much for us for one meal.
I totally made up this recipe on a whim and the flavor of the roast was just fabulous. Need to get it in writing so I remember for the next time!
2 Tbs olive oil
1.5 -2 pound pot roast
2 cups low salt beef broth
1 Tbs hot horseradish
1 Tbs worcestershire
about 1/2 cup red wine (I happened to have Pinot Noir open so that’s what I used)
fresh grated pepper
1/2 cup water
1 Tbs cornstarch
Brown the roast in the olive oil.
Add all the rest of the ingredients. Snap the lid on.
Get the rocker going and cook for at least 55 minutes, maybe 65 depending on the size of the roast. (And mine was frozen!) Let it cool on it’s own. When pressure is released, open the lid.
I then removed the roast, and stirred in the water/cornstarch mixture.
I put the pot back on the heat, and cooked for about 7-10 minutes until the broth had thickened into a nice gravy.
Yum YUM YUM! I truly think the horseradish was the trick!