Distinctive Pot Roast

Ingredients

• 700 g Beef chuck or beef shank (Raw; rump steak and lean cuts with plenty of collagen are also mentioned as alternatives.)
• 1 tsp Salt
• Black pepper (To taste, for seasoning.)
• 10 g All-purpose flour (Sprinkled over the meat; optional.)
• Oil or olive oil (A drizzle, for searing the meat.)
• Leek (To taste.)
• Onion (To taste.)
• 400 g Tomato
• 200 g Carrot
• 200 ml Water
• Fresh herbs (To taste.)

Steps

1. 1

   Season the meat with the salt and black pepper. If desired, sprinkle the flour over the meat; this step is optional.

2. 2

   Heat a drizzle of oil or olive oil in the pressure cooker and sear the meat. Remove it temporarily, if necessary, to make room for the vegetables.

3. 3

   Add the onion and leek to the cooker and use the vegetables to loosen the browned, flavorful bits from the bottom.

4. 4

   Add the tomato, carrot, and water to the cooker.

5. 5

   Return the meat to the cooker, close the lid, and cook under pressure for 45 minutes.

6. 6

   Blend the tomato and carrot sauce until smooth. The text does not specify how to remove or blend the sauce; take care when handling the hot contents.

7. 7

   After adding the blended sauce, let it reduce for about 15 minutes over low heat, with the cooker partially uncovered, until it becomes thicker and less watery or acidic.

8. 8

   Finish with fresh herbs to taste and serve. The creator suggests serving it with rice, mashed potatoes, or pasta.

Notes

Yield indicated: about 950 g finished, in 6 servings of 150 g. The author reports per 150 g serving: 209 kcal, 7 g carbohydrates, 25 g protein, and 8 g fat. The quantities of leek, onion, oil or olive oil, and fresh herbs were not specified. The text does not detail how the sauce is blended or how the meat and vegetables are arranged in the cooker before pressure-cooking.

Nutrition per serving

• main dish
• beef
• lactose-free
• pressure-cooked
• high-protein
• meal