Pot Roast With Pasta

Recipe Ingredients

2 lbs	908g / 32oz	Beef eye of round roast - (to 2 1/2)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - sliced (large)
4		Garlic cloves - minced
2		Celery stalks - coarsely chopped
1		Carrot - coarsely chopped (medium)
1		Tomato paste
1		Fresh rosemary sprig
3		Whole cloves
2 cups	474ml	Beef broth
1 cup	237ml	Dry red wine
12 oz	340g	Fresh cheese ravioli
		= (or wide egg noodles)
1/2 cup	46g / 1.6oz	Minced Italian parsley
		Freshly-grated Parmesan Cheese

Recipe Instructions

Season the meat with salt and pepper. In a 4-quart or larger pressure cooker, brown in butter over medium-high heat. Turn the meat once and add the onion and garlic. Add celery and carrot, tomato paste, rosemary, cloves, broth and wine.

Close and bring pressure to second ring (15 pounds pressure) over medium-high heat. Reduce heat to maintain pressure at the second red ring and cook for 45 minutes.

Remove the beef and set aside to cool slightly. Slice thinly and keep warm.

Bring broth to the boil in the pressure cooker and add ravioli or noodles. Cook until pasta is tender.

Place beef in bowl, top with ravioli or noodles and top with broth. Sprinkle generously with parsley and Parmesan cheese.

Serve with hearty red wine.

This recipe yields 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.