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.
- 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
- 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.
- 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.
- 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.
- 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.
- To prepare mustard sauce: Meanwhile, combine mayonnaise, yogurt, mustard and pepper in a small bowl.
- 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.
Tips & Notes
- 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%.
- Conventional-Stove Variation: Preheat oven to 325˚F. In Step 1, replace the pressure cooker with a 4- to 6-quart Dutch oven. After sautéing 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.
Per serving: 286 calories; 10 g fat (3 g sat, 5 g mono); 72 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 36 g protein; 1 g fiber; 304 mg sodium; 387 mg potassium.
Nutrition Bonus: Zinc (57% daily value), Iron (18% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 vegetable, 5 lean meat
More From EatingWell
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- March/April 2010