Ingredients
4 lb boneless beef roast
2 tbsp oil
1 small onion, chopped
2 tsp salt
1/2 tsp pepper
1 cup red wine
2 1/2 cup beef stock
6 tbsp flour
Directions
BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt
and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure
for 15 minutes per pound. Reduce pressure, open cooker and remove
meat. To make gravy, remove all but 2 tablespoons fat from the
cooker, add the flour and stir for 1 minute, then slowly add the wine
and stock and simmer for a few minutes until thickened. Season gravy
with salt and pepper to taste.
Servings: 10 servings
Pressure Cooker Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat; Pressure Cooker
The History of Recipes
Written recipes as an idea can be traced far back into the distant past, certainly as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the ancient cooks were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Continuing our culinary historical journey, there were a couple of cookery books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that is popular today, but rather recipes for the types of meals served to the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new spices and herbs led to a torrent in books on cooking, many of which still exist in private libraries. When we get to the 20th century, cookery books are highly popular due to better eduction, people having increased spare time and disposable income. The TV revolution gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pressure Cooker Pot Roast recipe.
