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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle roast evenly with salt and pepper. | 2. Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. | 3. Add roast to cooker. Sauté 5 minutes, browning on all sides. | 4. Stir in 3 cups rich beef stock and wine. | 5. Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes. | 6. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. | 7. Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions. | 8. Close lid securely. Return to high pressure, cook 1 minute. | 9. Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes. | 10. Remove roast. Slice roast thinly, and place on a platter. | 11. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm. | 12. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids. | 13. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes). | 14. Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk. | 15. Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk. | 16. Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3	lbs	boneless trimmed	2448.0056	0.0	260.8486	156.1284
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
cooking pressure cooker beef stock qt	3	cups		-	-	-	-
red wine	1/2	cup		-	-	-	-
thyme sprig	4		tied	-	-	-	-
garlic clove	3		chopped	-	-	-	-
parsnip	3		peeled cut	-	-	-	-
carrot	3		peeled cut	88.56	20.6928	2.0088	0.5184
turnip	1		cut	17.08	3.9223	0.5489999999999999	0.061
yukon gold potato	1		peeled cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
purpose flour	2	tablespoons		-	-	-	-
thyme sprig	12			-	-	-	-

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