Beef Roast Dinner
Serve this roast with a tossed salad and warm buttered dinner rolls. Have sour cream at the table. Some people also like grated horseradish on their roast.
INGREDIENTS | SERVES 6
- 1 tablespoon vegetable oil
- 1 stalk celery, finely diced
- 1 1-pound bag baby carrots
- 1 large yellow onion, diced
- 1 3-pound rump roast
- Salt and freshly ground black pepper to taste
- OPTIONAL: 1 tablespoon Dijon mustard
- 6 medium Yukon gold potatoes, scrubbed and quartered
- 3 cups beef broth
- Water as needed
- 1 tablespoon butter
- OPTIONAL: fresh parsley to taste
Add oil to the pressure cooker and bring it to temperature over medium-high heat. Add the celery. Grate 6 baby carrots and add them to the pan; sauté for 3 minutes.
Add the onion, stir it into the celery and carrots, and push to the edges of the pan. Put the meat in the pan, fat-side up. Season with salt and pepper.
Brown for 5 minutes, then turn the roast to fat-side down. If desired, spread the mustard over the browned top of the roast. Season with salt and pepper.
Spoon some of the sautéed celery, carrots, and onion over the top of the roast. Add the potatoes and the remaining carrots to the top of the meat. Pour in the broth. Add water, if needed to bring the liquid level with the ingredients in the pressure cooker.
Lock the lid. Bring the cooker to high pressure; lower the heat to maintain pressure for 1 hour. Turn off the heat and let the pan sit for 15 minutes to release the pressure; use the quick-release method to release any remaining pressure. Move the roast, potatoes, and carrots to a serving platter; tent with foil and keep warm.
Skim off and discard the fat from the pan juices. Bring to a boil over medium-high heat; reduce the heat and simmer for 5 minutes, and then whisk in the butter 1 teaspoon at a time. Pour into a gravy boat to serve with the roast. Garnish the roast platter with fresh parsley, if desired.
Making Gravy
If you prefer gravy with your roast instead of jus, increase the butter to 2 tablespoons and blend it with 2 tablespoons of all-purpose flour. When the pan juices come to a boil, begin whisking in the butter-flour paste 1 teaspoon at a time. When it's all added, boil for 1 minute and then reduce the heat; stir and simmer until the gravy is thickened.
