Preparation:
Brown the beef and onion in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine; seal the cooker at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker; add the flour and stir for 1 minute.. Then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste.
When I do cook roast in the pressure cooker (it is usually fast and easy too), I will open and add in a few cut up potatoes and carrots and then pressure again for five minutes or so. You may have to add a bit more broth but the veggies are good. Have not tried it with the red wine but do plan on doing so...please enjoy. |
