Monday, December 23 2013, 05:39 PM MST
Aromatic Roasts and Vegetables
As Aired on December 23, 2013
Recipe Courtesy Chef Bryan Woolley
1 - 6 pound roast
10 cloves garlic
1 medium size onion
½ cup fresh rosemary
¼ cup fresh thyme
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 cups beef stock
2 tbsp freshly cracked pepper
Salt to taste
1. Heat the bottom portion of your pressure and add enough vegetable oil to lightly coat the bottom. Brown the roast on all sides.
2. Add the remaining ingredients into the pressure cooker, seal and cook on low pressure for about 45 minutes. Times are variable, be sure to check manufacturers recommended times for cooking a roast.
3. When roast is finished, strain the juices, thicken with a roux (2 tbsp butter, 2 tbsp flour mixed together) to create a gravy and serve with roasted vegetables (recipe below)
6 cups root vegetables, peeled (if needed), cut into manageable pieces
salt and pepper
1. Toss vegetables with olive oil, salt, and pepper. Place on a baking sheet and into a 350 degree oven for 45 minutes or until till cooked through. Serve with roast.