Pot roast

Contributed by

Paul Swiatocha

Ingredients

• 5lb rump (pressure cooker or Dutch oven) or bottom round (pressure cooker) roast
• 1 large onion, diced
• 2 cloves of garlic, chopped
• 2 tsp. of vegetable or olive oil
• carrots
• 2-3 beef bullion cubes
• 1 tbsp. of Gravy Master
• 1 c. of burgundy wine
• water
• salt to taste
• pepper to taste

Step by step

• Heat pan, and add oil.
• Brown meat on all sides (about 5 minutes a side).
• Remove meat from pan, adding onions and stirring until translucent.
• Add the garlic and then the wine to deglaze the pan.
• Put the meat back in and add water to almost cover. Add bullion cubes and Gravy Master, salt and pepper to taste, and carrots.
• Bring to boil; cover tightly and reduce heat to a slow boil.
• Turn meat about every 30 minutes and cook until fork tender (usually around 2 hours depending on which cut of meat you use; the rump will cook quicker than the bottom round).