Recipe - Gees Italian Pot Roast (Pressure Cooker)

2 tablespoon Olive oil
1 Beef arm roast or chuck
roast, about 1 One half 2
inches thick
1 lg Onion, finely minced
4 lg Clov garlic, finely minced
1 cup Chianti wine
1 cup Beef broth (or water)
2 small Cans tomato paste
1 cn (tall) tomato sauce
1 teaspoon Salt
Louisiana hot sauce (to
taste)
1 tablespoon Fresh basil, chopped (or 1/2
tsp dried)
1 teaspoon Sugar
Grated parmesan or romano
cheese

Add the olive oil to a very hot pressure cooker pot. Brown the roast on
both sides. (If your roast is too large to fit the bottom of your cooker
pot, cut in half to brown.) Remove the meat from the pot to a platter and
set aside.

Add the onions and garlic to the pot and saute until they begin to take on
a little brown color. Add the rest of the ingredients to the pot with the
onions and garlic and stir well to blend into a smooth sauce.

Add the meat back to the pot into the sauce. Place the lid on the pressure
cooker securely and put the pressure regulator weight in place. Leave the
heat on high until the regulator weight begins to jiggle, then lower the
heat immediately to a level that allows the regulator weight to just barely
jiggle. Cook the roast, from this point on, for 2025 minutes (depending on
how large the roast and on the grade of meat).

Allow the pot to cool and the pressure to reduce. Open the pot, remove the
roast to a platter, and check the consistency of the sauce. If it is too
thick, add a little more broth, water, or wine and simmer a few minutes
longer. If the sauce is too thin, turn the heat up high and reduce to the
consistency you desire. Pour the sauce into a serving dish and serve over
your favorite cooked and drained pasta. Top with grated parmesan or romano
cheese.

Add some garlic bread and a salad along with a glass of that same chianti
wine and you have a feast in less than an hour.

Posted to IChef 11/1/96 by Cindy Hartlin

Recipe by: Mrs. Gee @aol.com Posted to MCRecipe Digest V1 #565 by Rooby
MsRooby@sprintmail.com on Apr 13, 1997