One 4- To 6-lb. 7-blade Beef Roast
2 tsp Salt
1 tsp Freshly Ground Black Pepper
2 Tbsp Chopped Garlic
2 Tbsp Poultry Herb Mix, or chopped fresh thyme, rosemary, sage and green onion
½ cup Balsamic Vinegar
2 Sprigs Fresh Rosemary
2 Tbsp Extra Virgin Olive Oil
2 Large Onions, cut into strips
5 Carrots, peeled and cut into 2" lengths
2× 14-oz. cans Italian Diced Tomatoes
¼ cup Dry Red Wine
4 Tbsp (1/4 Cup) Flour
Minced Dried Onion, to taste
Trim excessive fat from roast. Puncture repeatedly with a fork on both sides. Sprinkle salt, pepper, garlic, and poultry mix on both sides of roast. Place roast in a sealed plastic bag; add balsamic vinegar and rosemary sprigs. Marinate in refrigerator for 2 to 10 hours.
Lift meat from marinade, reserving liquid in bag. Heat pressure cooker; add olive oil and brown the roast about 2 minutes on each side. In order, add half of the onion strips, the carrots, the tomatoes, the remaining onion, the red wine, and the reserved marinade from the plastic bag. Cook at 10 pounds pressure for 15 minutes per pound.
Reduce pressure; carefully open the cooker and remove all of the meat, carrots, tomatoes, onions, and about half of the liquid to a serving dish; cover with tin foil to keep warm. Return the liquid in the pressure cooker to the heat; bring to boil. Meanwhile, add the flour, a little additional salt, pepper, and some dried onion to 1/4 cup
of cold water; whisk to a smooth consistency. Whisk the mixture into the broth, stirring constantly, until fully incorporated. Reduce to a simmer; cook and stir until thickened and bubbly. Cut the roast beef and serve.
Servings: 6
The blend of the herbs, spices, onions, and the tangy flavor of the balsamic vinegar, red wine and tomato mixture produces the most flavorful pot roast you have ever experienced.