Rosemary-Orange Pot Roast

6 Reviews
From: EatingWell Magazine March/April 2010

Not quite your mother's pot roast... This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal. For a leaner pot roast, choose bottom round or rump roast. Chuck roast is a bit more tender, but fattier.

Ingredients 8 servings

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  • Pot Roast
  • 3 teaspoons extra-virgin olive oil, divided
  • 2 large onions, halved and thinly sliced (4 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons freshly grated orange zest
  • 1 3-pound bottom round roast, rump roast or chuck roast, trimmed
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry red wine
  • 1/2 cup reduced-sodium beef broth
  • 1 tablespoon cornstarch, plus more as needed
  • 1 tablespoon water, plus more as needed
  • Grainy Mustard Sauce
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup low-fat plain yogurt
  • 2 tablespoons whole-grain mustard
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. To prepare pot roast: Heat 2 teaspoons oil in a 4-quart or larger pressure cooker over medium-high heat. Add onions; cook, stirring often, until softened and starting to brown, 3 to 5 minutes. Add garlic, rosemary and orange zest; cook, stirring, until fragrant, about 10 seconds. Remove from heat.
  2. Sprinkle beef with 1/4 teaspoon salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet, preferably cast-iron, over medium heat. Add the beef; cook, turning from time to time, until well browned on all sides, 5 to 8 minutes (see Tip). Transfer the beef to the pressure cooker, nestling it among the onions. Add wine to the skillet; bring to a boil, stirring to scrape up browned bits. Cook, stirring, for 1 minute. Add broth and bring to a simmer. Pour the mixture over the beef in the pressure cooker.
  3. Secure the pressure cooker lid. Bring to high pressure over high heat following the manufacturer's directions. Reduce the heat to the lowest setting that maintains high pressure. Cook for 1 1/2 hours if using bottom round or rump, 1 hour if using chuck.
  4. Let the pressure release naturally. This will take 5 to 20 minutes. Check the roast: it should not show any resistance when pierced with a sharp knife. If it is not tender, secure the lid and return to high pressure. Cook 5 minutes, release the pressure naturally, then check again.
  5. To prepare mustard sauce: Meanwhile, combine mayonnaise, yogurt, mustard and pepper in a small bowl.
  6. Transfer the roast to a clean cutting board. Cover loosely with foil and let rest for 5 to 10 minutes. Skim fat from the liquid in the cooker. Bring to a simmer over medium-high heat. Combine cornstarch and water in a small bowl; add to the liquid and cook, whisking, until the gravy thickens slightly, about 1 minute. (If you want it thicker, combine an additional 2 teaspoons cornstarch with 1 tablespoon water and stir into the simmering gravy until thickened.) Season to taste with salt and pepper. Slice the meat and serve with the gravy and the mustard sauce.
  7. Conventional-Stove Variation: Preheat oven to 325F. In Step 1, replace the pressure cooker with a 4- to 6-quart Dutch oven. After sauteing onions, garlic, rosemary and orange zest, transfer to a plate. Brown the meat (Step 2) in the same pot. Add the onion mixture back to the pot along with the broth. Press a piece of parchment paper directly on the surface and cover the pot with a lid. Transfer to the oven and bake until the beef is tender, 2 1/2 to 3 hours.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat sliced pot roast with gravy in a skillet over medium-low heat. The mustard sauce can be covered and refrigerated separately for up to 2 days.
  • Equipment: 4-quart or larger pressure cooker
  • Tip: Although it is possible to brown meat in a pressure cooker, its depth (and the bell-like shape of some models) can make it awkward, especially when you are dealing with a roast. It's usually more efficient to brown meats in a skillet before adding to the pressure cooker.
  • High-Altitude Tip: For every 1,000 feet above 2,000 feet elevation, increase the cooking time by 5%.

Nutrition information

  • Per serving: 286 calories; 11 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 34 g protein; 21 mcg folate; 102 mg cholesterol; 3 g sugars; 0 g added sugars; 39 IU vitamin A; 4 mg vitamin C; 45 mg calcium; 3 mg iron; 297 mg sodium; 375 mg potassium
  • Nutrition Bonus: Zinc (57% daily value), Iron (18% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 vegetable, 5 lean meat

Reviews 6

April 04, 2012
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By: jadedtempest
Just Okay I did not have the success that others had with this dish. There was no bursting flavor, I could barely taste the rosemary, and I couldn't taste any orange. I think I'll just stick with my usual way of making roast. Pros: You can't go wrong with gravy Cons: Not very flavorful
April 18, 2010
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By: EatingWell User
This was great! Had a wonderful flavor. I used the dutch oven, and 1.5 hours was good enough. The mustard sauce is great and I foresee beef sandwiches in the future with it.
April 11, 2010
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By: EatingWell User
I recently tried this recipe - the first time I used any recipe on this website. Since I do not have a pressure cooker, I used the oven recipe. It had wonderful flavor, but the pot roast (3 pounds) was well done after 2 hours (it is a good thing I checked it with a meat thermometer). The sauce needed salt, but would definitely make it again, and will definitely try other recipes from EatingWell.Com. Cheers!
April 03, 2010
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By: EatingWell User
Made this last night when my son and family came for dinner. It was absolutely outstanding. We use pressure cooker often; nothing tenderizes meat as well in my experience. I had nearly 5 # of lean rump roast and cut it into chunks about the size of two fists together. In my cooker it only took 1 hr, not the recommended 1 1-2 hrs. It received rave reviews and is a keeper! The only problem? Hard to stop eating it! The Mustard Sauce and Gravy are fabulous too! I'm on Weight Watchers and this fit the bill for low points as well. Served it with roasted carrots, parsnips, yukon gold potatoes and asparagus. FABULOUS meal! Thank you for real food, healthy choices!
March 07, 2010
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By: EatingWell User
We loved it! I made it ten days ago for the first time for my in-laws and everyone raved about it. We are having company for dinner tonight and I am making it again. I do not have a pressure cooker so I made it in my dutch oven and it turned out great. A lot of the liquid did cook off, so I ended up adding more beef broth and wine to the pot after removing the meat. It reduced so nicely and quickly that I did not even need to add the cornstarch mixture to thicken it up. I did not make the mustard sauce and we didn't feel that it needed it at all. It was incredibly flavorful without. I served it with roasted root vegetables (parsnips and carrots) and steamed asparagus.
March 01, 2010
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By: EatingWell User
I made this as written with one very minor change; my pressure cooker is large enough to easily brown a roast. I browned the roast first, removed it to a plate then cooked the onions, etc. The dish turned out awesome and my dinner guests loved it! The Orange Zest brings just the right combination of bitter and sweet, then the Mustard Sauce just puts it right over the top of deliciousness. Thank you for another keeper!