Pressure Cooker Pot Roast
For the original recipe and instructions, see “Pressure Cooker Pot Roast” at cooking.nytimes.com
Ingredients
- FOR THE POT ROAST:
- 4 pounds beef chuck roast, cut in half
- Kosher salt and black pepper
- 2 tablespoons vegetable oil
- 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
- 8 garlic cloves, smashed and peeled
- 1 ½ cups dry red wine
- 1 tablespoon red wine vinegar
- 5 fresh woody herb sprigs, such as a mix of thyme, sage and rosemary (or 1 teaspoon dried thyme, rosemary or sage)
- 1 to 1½ pounds root vegetables, such as a mix of peeled carrots and parsnips, cut into 2-inch chunks
- 2 tablespoons unsalted butter, at room temperature (optional)
- 2 tablespoons flour (optional)
- FOR THE PICKLED ONIONS (OPTIONAL):
- 1 cup red wine vinegar
- 2 tablespoons granulated sugar
- 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
- Kosher salt
Recipe copyright
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