1. Peel the onion and cut into wedges. 2. Scrub two of the carrots and cut into 2" pieces Heat the oil in the pressure cooker. 3. Add the pot roast and brown well on both sides. 4. Add the onion and the 2 cut carrots. 5. Pour the vinegar into the bottom of the pan and add the stock or broth and bay leaf. 6. Cover pressure cooker and bring up to full pressure. 7. Reduce heat to stabilizer pressure and cook for 30 minutes While the roast is cooking, peel the remaining two carrots. 8. Cut the carrots, celery and parsnips, if used, into 3/4" pieces. 9. Cut the potatoes in half. 10. When the roast has cooked 30 minutes, release pressure. 11. Remove the meat, set aside, and cover to keep warm whil you finish the sauce. 12. Skim the fat from the cooking liquid and remove the bay leaf. 13. Spoon the carrots and onions into a blender and puree. 14. Stir the puree into the cooking liquid. 15. Return to the pressure cooker and add the tomato paste, vegetables, and salt and pepper to taste, mixing well. 16. Cover pressure cooker and bring up to full pressure. 17. Reduce heat to stabilize pressure and cook for 5 minutes. 18. Transfer the roast to a platter and pour the sauce and vegetables over it. ---------------------------------------------------------------------------
Nutrition
Ingredients
