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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the onion and cut into wedges. | 2. Scrub two of the carrots and cut into 2" pieces Heat the oil in the pressure cooker. | 3. Add the pot roast and brown well on both sides. | 4. Add the onion and the 2 cut carrots. | 5. Pour the vinegar into the bottom of the pan and add the stock or broth and bay leaf. | 6. Cover pressure cooker and bring up to full pressure. | 7. Reduce heat to stabilizer pressure and cook for 30 minutes While the roast is cooking, peel the remaining two carrots. | 8. Cut the carrots, celery and parsnips, if used, into 3/4" pieces. | 9. Cut the potatoes in half. | 10. When the roast has cooked 30 minutes, release pressure. | 11. Remove the meat, set aside, and cover to keep warm whil you finish the sauce. | 12. Skim the fat from the cooking liquid and remove the bay leaf. | 13. Spoon the carrots and onions into a blender and puree. | 14. Stir the puree into the cooking liquid. | 15. Return to the pressure cooker and add the tomato paste, vegetables, and salt and pepper to taste, mixing well. | 16. Cover pressure cooker and bring up to full pressure. | 17. Reduce heat to stabilize pressure and cook for 5 minutes. | 18. Transfer the roast to a platter and pour the sauce and vegetables over it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			60.0	14.01	1.65	0.15
carrot	4			118.08	27.5904	2.6784	0.6912
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chuck arm pot roast	2	lb		2213.5679999999998	0.0	174.4546	163.1146
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
beef broth	1	cup		16.8	0.096	2.736	0.528
bay leaf	1			-	-	-	-
celery	2	stalks		20.48	3.8016	0.8832	0.2176
parsnip	4			-	-	-	-
red potato	4 -8			-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.