Rating: 4.63 stars
6 Ratings
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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.

Patsy Jamieson
Source: EatingWell Magazine, March/April 2010

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Recipe Summary test

total:
2 hrs 15 mins
Servings:
8
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Ingredients

Pot Roast
Grainy Mustard Sauce

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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 Facts

286 calories; protein 34.1g; carbohydrates 7.8g; dietary fiber 0.8g; sugars 2.6g; fat 10.7g; saturated fat 3.2g; cholesterol 101.5mg; vitamin a iu 39IU; vitamin c 4mg; folate 20.7mcg; calcium 45.1mg; iron 3mg; magnesium 29.9mg; potassium 375.1mg; sodium 297.1mg; thiamin 0.1mg.
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