Pressured Country Kitchen Swiss Steak
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 large onion
- 4 large carrots
- 1 tablespoon vegetable oil
- 2 lbs chuck arm pot roast
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
- 1 cup beef stock or 1 cup beef broth
- 1 bay leaf
- 2 stalks celery
- 4 small parsnips, if desired
- 4 -8 small red potatoes
- 3 tablespoons tomato paste
- salt & freshly ground black pepper
directions
- Peel the onion and cut into wedges.
- Scrub two of the carrots and cut into 2" pieces Heat the oil in the pressure cooker.
- Add the pot roast and brown well on both sides.
- Add the onion and the 2 cut carrots.
- Pour the vinegar into the bottom of the pan and add the stock or broth and bay leaf.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilizer pressure and cook for 30 minutes While the roast is cooking, peel the remaining two carrots.
- Cut the carrots, celery and parsnips, if used, into 3/4" pieces.
- Cut the potatoes in half.
- When the roast has cooked 30 minutes, release pressure.
- Remove the meat, set aside, and cover to keep warm whil you finish the sauce.
- Skim the fat from the cooking liquid and remove the bay leaf.
- Spoon the carrots and onions into a blender and puree.
- Stir the puree into the cooking liquid.
- Return to the pressure cooker and add the tomato paste, vegetables, and salt and pepper to taste, mixing well.
- Cover pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 5 minutes.
- Transfer the roast to a platter and pour the sauce and vegetables over it.
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again