Yield: 4 To 6 servi
|2 pounds||Beef pot roast (up to 2-1/2)|
|Flour for dredging|
|Salt and pepper to taste|
|1 tablespoon||Vegetable oil|
|1 large||Onion, cut in chunks|
|3||Ribs celery, cut in chunks|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried rosemary|
|2 tablespoons||Cider vinegar|
|½ cup||Red wine|
|2½ cup||Vegetable juice cocktail (such as V8 brand)|
Dust beef with flour that has been seasoned liberally with salt and pepper.
Heat the oil over high heat in the bottom of a large pressure cooker. Brown the meat on all sides and remove. Reduce heat to medium. Add the onion and celery and cook until soft, about 1 minute, stirring frequently. Add the thyme, rosemary, honey, vinegar and wine. Bring to a boil. Add the vegetable juice and heat until simmering. Adjust seasoning with salt and pepper.
Return the beef to the pot and seal according to manufacturer's instructions. Cook over high heat until a steady stream of steam comes >from the escape valve. Turn the heat down to medium and cook at full pressure for 40 minutes. Remove from heat and let rest for 10 minutes.
Release remaining steam through escape valve. Unseal and remove lid, being sure to slant it away from you. Slice meat and serve with gravy.
Per serving: 455 calories, 17 gm carbohydrates, 123 mg cholesterol, 731 mg sodium, 38 gm protein, 25 gm fat, 8 gm saturated fat Posted to rec.food.recipes by christi@... (Christi Wilson) on Feb 8, 1995.