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!
Rosemary-Orange Pot Roast
From EatingWell: 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.