Name: Pot Roast and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 beef sirloin tip roast (3 pounds) -; 2 tablespoons canola oil -; 4 large potatoes, peeled and quartered -; 4 large carrots, cut into 2-inch pieces -; 1 large onion, cut into wedges -; 2 cups water -; 1 teaspoon beef bouillon granules -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 3 tablespoons cornstarch -; 3 tablespoons cold water -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pot Roast and Vegetables

1. 1 beef sirloin tip roast (3 pounds) -

2. 2 tablespoons canola oil -

3. 4 large potatoes, peeled and quartered -

4. 4 large carrots, cut into 2-inch pieces -

5. 1 large onion, cut into wedges -

6. 2 cups water -

7. 1 teaspoon beef bouillon granules -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon pepper -

10. 3 tablespoons cornstarch -

11. 3 tablespoons cold water -

How to cook deliciously - Pot Roast and Vegetables

1. Stage

In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

2. Stage

Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper.

3. Stage

Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.