Pot Roast With Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Beef round steak, 1/2" thick
2 tablespoons	30ml	Cooking oil
6 tablespoons	90ml	Carrots - cut 2" pieces (large)
6		Tiny new potatoes - halved
1		Onion - peeled, and (large)
		Cut into wedges
1 teaspoon	5ml	Dried rosemary - crushed
1 teaspoon	5ml	Dried thyme - crushed
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3/4 cup	177ml	Beef broth
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Water

Recipe Instructions

Trim any visible fat from the meat. Set aside.

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Add carrots, potatoes, onion, rosemary, thyme, salt, black pepper, and beef broth. Place meat on top of vegetables.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes.

Quick-release the pressure. Carefully remove lid. With a slotted spoon remove meat and vegetables to a serving platter; keep warm.

In a small mixing bowl stir together flour and water. Stir into broth. Cook until thickened and bubbly. Cook and stir for 1 minute more. Serve over meat and vegetables.

This recipe yields 4 main-dish servings.

Nutritional facts per serving: calories 310; total fat 8g; saturated fat 2g; cholesterol 72mg; sodium 407mg; carbohydrate 28g; fiber 5g; protein 31g; vitamin A 256%; vitamin C 20%; calcium 5%; iron 30%.

Source:
Better Homes and Gardens at http://www.BHG.com

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