Pot Roast with Vegetables (Pressure Cooker)

I recently acquired a pressure cooker. Looking for something relatively simple I went with Pot Roast as my first effort. Turned out very well in my opinion.

Ingredients

• 2 to 3 pound beef chuck roast, patted dry with paper towels
• 3 tablespoons all-purpose flour
• Salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon beef base such as Better than Bouillon dissolved in 2 cups of water. 
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced or pressed garlic
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 teaspoon freshly ground black pepper
• 6-10 red skin potatoes scrubbed and halved (or quartered depending on size)
• 1 yellow onion, peeled and quartered
• 2 cups baby carrots
• 4 ribs celery, cut into 1 inch lengths
• 1 tablespoon cornstarch mixed with 2 tablespoons of water
• 1-2 tablespoons butter

Directions

1. Season roast with salt and pepper, then sprinkle with flour.
2. Add oil to cooker and heat to almost smoking over high heat.
3. Lower temp to medium and brown roast on both sides.
4. Once browned add beef broth, vinegar, thyme, bay leaves, and pepper.
5. Cover, bring to pressure and cook for 75 minutes or 85 minutes if the roast is thicker than 2.5 inches.
6. Perform quick pressure release and add the vegetables. Cover, bring to pressure, and cook for 5-7 minutes.
7. Off heat for 10 minutes or until cooker looses enough pressure to open safely. Do a quick release to be safe.
8. Transfer all solids from the cooker to a platter, and discard about 1/4 cup of the liquid. Raise heat to medium high. 
9. Whisk in corn starch and stir until thickened (2-3 minutes).
10. Whisk in the butter to finish the sauce. .
11. Serve and pass the gravy. 

Next up.. Corned Beef and Cabbage with Root Vegetables

Potato, Cabbage, and Chorizo Soup

Found this in the Wall Street Journal. I modified it just a bit and I like it. Short prep and cook time.

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, halved and thinly sliced
• 2 large garlic cloves, minced
• 6 or 7 ounces Spanish chorizo, sliced 1/4-inch thick
• 2 bay leaves
• 2 pounds (Yukon) Gold potatoes, peeled and cut into bite-size pieces
• 1/2 medium green cabbage, cored, halved (so two quarters) and thinly sliced
• Salt and pepper
• 8 cups water
• 2-3 teaspoons Better than Bouillon Roasted Chicken or Low Sodium Chicken base

Directions

1. Heat oil in a medium pot over medium heat. Add chorizo and cook till lightly browned about 5 minutes.  Add onions, garlic and bay leaves and sweat until softened and chorizo colors the onions, about 7 minutes. 
2. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes. Add cabbage and season with salt and pepper.
3. Pour in enough water to just cover vegetables. Add the bouillon base, stir, and increase heat to high. Once stock comes to a boil, reduce heat to medium-high and simmer until potatoes are fork-tender but not mushy, about 20 minutes. Season with salt and pepper to taste.