Gees Italian Pot Roast Pressure Cooker
Serving Size : 4
Ingredients for prepare Gees Italian Pot Roast Pressure Cooker
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | tablespoons | olive oil |
| 1 | | beef arm roast or chuck roast |
| 1 | 1 inches thi | - about, up to /2 - 2 |
| 1 | large | onion - finely diced |
| 4 | large clov | garlic - finely diced |
| 1 | cup | Chianti wine |
| 1 | cup | beef broth - (or water) |
| 2 | small cans | tomato paste |
| 1 | | tall can tomato sauce |
| 1 | teaspoon | salt |
Louisiana hot sauceto taste
gees italian pot roast pressure cooker |
| 1 | tablespoon | fresh basil - chopped (or 1/2 |
tsp dried
gees italian pot roast pressure cooker |
| 1 | teaspoon | sugar |
recipe Gees Italian Pot Roast Pressure Cooker
Add the olive oil to a very hot pressure cooker pot. Brown
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the roast on both sides. (If your roast is too large to fit the bottom of your
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cooker pot, cut in half to brown.) Remove the meat from the pot to a platter and set aside.
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Add the onions and garlic to the pot and sautй until they begin to take on a little
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brown color. Add the rest of the ingredients to the pot with the onions and garlic
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and stir well to blend into a smooth sauce. Add the meat back to the
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pot into the sauce. Place the lid on the pressure cooker securely and put the
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pressure regulator weight in place. Leave the heat on high until the regulator
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weight begins to jiggle, then lower the heat immediately to a level that allows the regulator weight to
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just barely jiggle. Cook the roast, from this point on, for 20-25 minutes (depending on how large the roast and
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on the grade of meat). Allow the pot to cool and the pressure
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to reduce. Open the pot, remove the roast to a platter, and check the
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consistency of the sauce. If it is too thick, add a little more broth, water,
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or wine and simmer a few minutes longer. If the sauce is too thin, turn the heat up high and
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reduce to the consistency you desire. Pour the sauce into a serving dish and
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serve over your favorite cooked and drained pasta. Top with grated parmesan or Romano cheese. Add
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some garlic bread and a salad along with a glass of that same Chianti
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wine and you have a feast in less than an hour.
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