Yield: 4 Servings
|2 tablespoons||Olive oil|
|1 \N||Beef arm roast or chuck roast, about 1 1/2 - 2 inches thick|
|1 large||Onion, finely diced|
|4 larges||Clov garlic, finely diced|
|1 cup||Chianti wine|
|1 cup||Beef broth (or water)|
|2 smalls||Cans tomato paste|
|1 can||(tall) tomato sauce|
|\N \N||Louisiana hot sauce (to taste)|
|1 tablespoon||Fresh basil, chopped (or 1/2 tsp dried)|
|\N \N||Grated parmesan or romano cheese|
Add the olive oil to a very hot pressure cooker pot. Brown the roast on both sides. (If your roast is too large to fit the bottom of your cooker pot, cut in half to brown.) Remove the meat from the pot to a platter and set aside.
Add the onions and garlic to the pot and saute until they begin to take on a little brown color. Add the rest of the ingredients to the pot with the onions and garlic and stir well to blend into a smooth sauce.
Add the meat back to the pot into the sauce. Place the lid on the pressure cooker securely and put the pressure regulator weight in place. Leave the heat on high until the regulator weight begins to jiggle, then lower the heat immediately to a level that allows the regulator weight to just barely jiggle. Cook the roast, from this point on, for 20-25 minutes (depending on how large the roast and on the grade of meat).
Allow the pot to cool and the pressure to reduce. Open the pot, remove the roast to a platter, and check the consistency of the sauce. If it is too thick, add a little more broth, water, or wine and simmer a few minutes longer. If the sauce is too thin, turn the heat up high and reduce to the consistency you desire. Pour the sauce into a serving dish and serve over your favorite cooked and drained pasta. Top with grated parmesan or romano cheese.
Add some garlic bread and a salad along with a glass of that same chianti wine and you have a feast in less than an hour.
Posted to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee@... Posted to MC-Recipe Digest V1 #565 by Rooby <MsRooby@...> on Apr 13, 1997