Made this last night in my new pressure cooker – got to love that thing!  What would have taken a couple of hours, only took  25 minutes – I really love my new Fissler!  The horseradish really gives a great flavor to both the meat and the vegetables in this dish.  How else can you get pot roast in less than half an hour, start to finish?  The dish tasted MUCH better than this pic came out!  LOL
1 small bottom round roast
6 – 8 carrots, peeled, and cut into large (1/2 inch) chunks
2 onions, rough chopped ( one reserved)
6-8 medium sized red potatoes, washed, and cut into large chunks (4-6 pieces per potato)
4 cloves garlic smashed
½ cup water
1/3 cup red wine
2 tbs Worcestershire sauce
2 shakes Tabasco Sauce
½ tsp salt
½ tsp pepper
2 tbs ground horse radish
4 tbs flour, 2 reserved
2 tbs light olive oil
1.       Heat olive oil over med high heat in cooker.  While oil is heating, coat roast on all sides with 2 tbs flour .  Sear roast in hot oil, till brown on all sides – about 4 or 5 minutes
2.       Remove pan from heat, and remove roast to separate plate.
3.       Coat roast all over with horseradish
4.       Place pan back on burner, place roast, 1 onion, garlic, water, wine, Worcestershire, salt, pepper and Tabasco in pan.  Attach cover, and turn heat up to high, until pan pressurizes to high.  Turn heat to low, and maintain pressure.
5.       After 18 minutes, remove pan from heat, and run under cold water to depressurize.  Open pan, add potatoes, onion, and carrots to pan.  Recover, turn heat back to high and re-pressurize.  Turn heat to low, and cook another 10 minutes.
6.       Depressurize pan again, and remove lid.  Mix remaining 2 tbs flour with 2 tbs water until it is a paste.  Mix into sauce to thicken into a gravy. 
7.       Serve and enjoy!! 

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