Eosinophilic Esophagitis Friendly Pressure Cooker Pot Roast
Total time2 hr 10 min
Prep time20 min
Cook time1 hr 30 min
4.7(11)
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 2 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 lb baby potatoes, halved
- 3 medium carrots, cut into 2-inch pieces
For the gravy
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
- 2
Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker) and add the vegetable oil. Once the oil is shimmering, add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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