Tonight I forgot to take something out of the freezer for dinner. HOWEVER, I do own a pressure cooker.. As you have probably seen from past posts!
So, I pulled out a roast at 510pm, and at 530 I heated up the olive oil, and browned the roast, then snapped on the lid. I cooked it for 45 minutes, released the pressure, added fresh potatoes and the carrots! Back on up to full pressure for 15 minutes, released the pressure, and dinner was ready. Walaaaaaaaaaaaa. From start to finish, 90 minutes. Not too shabby considering the roast was frozen solid!
So here you go:
2 Tbs vegetable oil
1 – 3 pound roast
ground black pepper
1 pinch onion powder
1 1/2 cups beef broth (used low salt)
1/2 cup red wine (I used merlot)
2 Tbs worcestershire sauce
1 large onion, cut into wedges
4 carrots, peeled and cut into slices or bite size pieces (fresh carrots!)
4 large potatoes, cut into bite size pieces (I used red potatoes and did not peel them)
Heat oil in pressure cooker over medium high heat. Brown roast on all sides in the hot oil, season with pepper and onion powder.
Pour in broth and red wine, and the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, cook 50 minutes.
Use the quick release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to heat. Bring the cooker up to full pressure, lower heat slightly and cook for additional 15 minutes. Use the quick release method again and transfer the roast and vegetables to a serving dish.