STRACOTTO-ITALIAN POT ROAST (PRESSURE COOKER)

Stracotto-Italian Pot Roast (Pressure Cooker) image

Provided by Mikekey *

Categories Beef

Time 1h45m

Number Of Ingredients 10

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2 Tbsp olive oil
3-4 lb boneless bottom round roast
1/2 tsp salt
1/4 tsp ground black pepper
1 large onion, chopped
2 medium carrots, chopped (no need to peel)
2 stalk(s) celery, chopped
2 clove garlic, minced
1/2 c dry red wine
1 can(s) (28-oz) diced tomatoes (do not drain)

Steps:

1. In a 6-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat. Add the roast and brown on all sides, about 4 minutes. Transfer to a plate and season with salt and pepper.
2. Pour off fat in pressure cooker. Add remaining oil and heat over medium heat. Add onion, carrots, celery and garlic. Saute about 2 minutes, stirring. Add wine and bring to a boil, scraping up browned bits with a wooden spoon. Add tomatoes and their juices.
3. Return meat to pan along with any juices that have collected. Lock lid in place. Bring to pressure over high heat.
4. Adjust heat to maintain the pressure. Cook for 1 1/4 hours.
5. Remove from heat and quick-release the pressure. Open lid. Place meat on platter and let rest 10 minutes.
6. Skim any fat from the surface of the sauce. Slice meat and serve with sauce.