Pot Roast is just a special dish – it is so homey and so inviting. I love the way the meat gets so super, super tender. If you don’t have a pressure cooker, you can cook this stove top in Dutch Oven for 2 hours at a low simmer. But if you have a pressure cooker, then definitely try this recipe in there – the pressure cooker method adds even more flavor to an already fantastic dish.
4 servings
310 calories per serving
1 lb. beef round steak ½ inch thick (thin London broil), cut into 4 pieces
2 T oil
6 large carrots, in 2 inch pieces
6 small new potatoes, halved
1 large onion, peeled and cut into wedges
1 t rosemary flakes
1 t thyme flakes
¼ t salt
¼ t pepper
½ t garlic powder
¾ c fat free beef broth
2 T flour
¼ c water
Heat oil in pressure cooker and brown meat on both sides. Remove and set aside. Add onions and cook for 5 minutes. Add carrots, potatoes, herbs, salt and pepper and then add the beef back. Pour the broth over the mix. Lock lid, bring to pressure and cook ½ hour. Quick release the pressure and remove meat and veggies to a platter and keep warm. Mix flour and water and stir into broth and cook until thickened and serve over meat.
If you don’t have a pressure cooker, do this stove top in a dutch oven and for the final cooking period, cook 2 hours on a low simmer.
