Peppered Pot Roast

Peppered Pot Roast
Servings: 6 Prep 15 mins Cook 38 mins


  • 1 bottom round roast (2 pounds)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 can (14-3/4 ounces) reduced- sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup dry red wine
  • 1/2 teaspoon dried thyme
  • 2 bags (1 pound each) frozen stew vegetables
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Make It

1. Season meat with pepper and salt.

2. Heat oil in pressure cooker. Add roast; brown, about 5 minutes.

3. Add broth, tomato sauce, wine and thyme. Seal with cover. Bring to 15 pounds pressure over medium-high to high heat; cook 35 minutes.

4. Lower pressure by placing pot under cold running water. Remove roast to carving board; leave liquid in pot. Add frozen vegetables to pot. Seal with cover. Bring to 15 pounds pressure; cook 3 minutes.

5. Lower pressure by placing under cold running water. Drain vegetables over a saucepan, reserving liquid.

6. Slice beef; arrange on platter with vegetables. Keep warm.

7. Whisk flour and water in small cup until smooth. Gradually whisk into cooking liquid in saucepan. Bring to boiling over medium heat; boil 3 minutes, stirring occasionally. Serve alongside meat and vegetables. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 357, Fat, total (g): 11, chol. (mg): 93, carb. (g): 25, pro. (g): 35, sodium (mg): 566, Percent Daily Values are based on a 2,000 calorie diet.