Sunday Pot Roast
Makes 4 to 5 servings, with leftovers
1 3-pound trimmed, boneless top round
Angus sirloin roast
3 garlic cloves, thinly sliced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 cups thickly sliced onions
2 cups beef broth
1 1-ounce package onion soup mix
2 tablespoons Worcestershire sauce
1 tablespoon Better Than Bouillon Beef Base
5 red potatoes, quartered
4 carrots, cut diagonally into ½-inch pieces
Make ten to twelve
1-inch-deep slits all over the roast and place the sliced garlic in the slits.
Season the roast well with the salt and pepper. Next, dust the roast in the
flour. Heat the canola oil in a skillet over high heat. Sear all sides of the
roast until brown. Transfer the roast to the pressure cooker. Add the onions to
the skillet and cook until translucent, 5 to 6 minutes. Deglaze the skillet
with ½ cup of the beef broth, scraping any bits from the bottom of the pan.
Transfer the onions and any juices from the skillet to the pressure cooker. Add
the remaining 1½ cups beef broth, the onion soup mix, Worcestershire sauce, and
beef base to the pressure cooker. Close the lid and set the pressure to high
for 40 minutes. Do a quick release. Open the lid. Add the potatoes and carrots,
close the lid, and set the timer for 15 additional minutes. Do a natural
release. Open the lid and transfer the roast to a platter. Cover with aluminum
foil and let rest for 10 minutes before slicing. Once the meat is sliced,
arrange it along with the onions, potatoes, and carrots on a platter and serve
with the gravy.
