*  Exported from  MasterCook  *
 
                      Beef Pot Roast (Pressure Cooker)
 
 Recipe By     : joanm@iname.com
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Pressure Cooker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        boneless brisket of beef -- uniformly shaped
      1/3  cup           olive oil
    2      large         onions -- sliced
    4      cloves        garlic -- sliced, up to 6
    2                    carrots -- cut into 2″ pieces
    2      cups          canned or fresh beef broth
    2      tablespoons   lemon juice
    4      tablespoons   tomato paste
      1/2  cup           chopped parsley
      3/4  teaspoon      salt
      3/4  teaspoon      freshly ground black pepper
    2                    bay leaves -- (optional)
    3      medium        potatoes -- quartered, up to 4
    4                    carrots -- cut into 2″ pieces,
                         -- up to 6
      1/3  cup           sour cream
    2      tablespoons   prepared horseradish
    2      tablespoons   all-purpose flour -- up to 3
 
 In pressure cooker, brown brisket in hot oil on all sides evenly, turning with
 long-handled fork or tongs. Remove meat and set aside. Saute onion, garlic,
 and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of
 cooker to loosen any browned particles of meat. Stir in broth, lemon juice,
 tomato paste, parsley and seasonings. Place rack in cooker; add meat. Secure
 lid. Over high heat, bring cooker to high pressure. Reduce heat to medium and
 cook for 50-55 minutes. Release steam according to manufacturer's directions.
 Remove lid. Stir potatoes and carrots into meat mixture. Secure lid. Over high
 heat, bring cooker to high pressure. Reduce heat to medium and cook for 9
 minutes. Release steam according to manufacturer's directions. Remove lid.
 Transfer meat and vegetables to serving platter. Loosely cover to retain heat.
 Skim all but approximately 2 T. liquid from cooker; strain this liquid through
 fine sieve and set aside. Heat cooker over low heat; stir in flour to make a
 smooth paste. Add sieved liquid; stir continuously until the sauce is smooth
 and thickened -- about 5-7 minutes. Remove skillet from heat; whisk in sour
 cream and horseradish until well blended. Slice brisket. Serve sauce with
 brisket and vegetables. NOTE: I have made this dish many times without the
 horseradish sauce. It is very flavorful without the sauce, and excellent
 served with a simple salad. VARIATION: Instead of making the horseradish
 sauce, simply add the following to the cooker with the tomato paste: 1 t.
 oregano, 1 t. thyme, 1 t. basil, 1/2 t. rosemary -OR- 1 T. Italian seasoning.
 You may also substitute 1 c. red wine (do not use cooking wine; use a nice
 table wine for this purpose) or beer for 1 c. of the beef broth.
 
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