This classic pot roast with potatoes and carrots can be on the table fast when you cook it in a pressure cooker. It quickly tenderizes the beef and vegetables in a flavorful Italian sauce, and best of all, it tastes as if it's been slow simmering for hours.
cost per recipe: $37.08
The price is determined by the national average.
pounds boneless beef bottom round (rump) roast or beef chuck pot roast
tablespoons vegetable oil
jar (24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce
medium potato, cut into quarters
medium carrot, peeled and cut into 2-inch pieces (about 3 cups)
Season the beef as desired. Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat. Add the sauce, water, potatoes and carrots.
Close and lock the lid. Bring to full pressure over medium-high heat, then reduce the heat to medium-low. Cook for 45 minutes.
Do not open the cooker until the pressure has dropped. Season to taste.
(24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce
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