{"id":4292,"date":"2021-02-28T09:55:00","date_gmt":"2021-02-28T15:55:00","guid":{"rendered":"https:\/\/kevskitchen.com\/?p=4292"},"modified":"2021-12-01T17:41:49","modified_gmt":"2021-12-01T23:41:49","slug":"weeknight-pot-roast","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4292","title":{"rendered":"Weeknight Pot Roast"},"content":{"rendered":"\n
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Tough cuts of meat don’t need hours in the oven to tenderize when you have a time machine (pressure cooker). You will need to add a bit of corn starch to make the gravy though.<\/p>\n\n\n\n

Time: 90 minutes<\/strong><\/p>\n\n\n\n

Serves: 4<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

600g baby potatoes
300g carrots – peeled and cut into 2cm pieces
300g celery – cut into 2cm pieces
300g onions – peeled and quartered
250g stock (beef, chicken, or vegetable)
1.2kg beef sirloin tip roast – cut into four slices
15g salt
2g fresh ground black pepper
2g dried thyme leaves
50ml cold water
40g corn starch<\/p>\n\n\n\n

Preparation:<\/strong>

Toss the potatoes, carrots, celery, and onions in your pressure cooker.<\/p>\n\n\n\n

Add the stock.<\/p>\n\n\n\n

In a small bowl, combine the salt, pepper, and thyme. Sprinkle the mixture on both sides of the roast slices while holding them over the vegetables.<\/p>\n\n\n\n

Place the roast slices on top of the vegetables.<\/p>\n\n\n\n

Seal the pressure cooker and cook on high pressure for 50 minutes, timing once full pressure has been reached. Carefully vent the pressure and remove the lid.<\/p>\n\n\n\n

Remove the roast pieces and set them aside.<\/p>\n\n\n\n

Put the pressure cooker vessel on medium-heat heat or the \u201csaut\u00e9\u201d setting.<\/p>\n\n\n\n

In a small bowl, whisk the corn starch into the water. Stir this mixture to the vegetables. Stir gently until the liquid thickens.<\/p>\n\n\n\n

Remove from heat and serve immediately with the roast on top of the vegetables.<\/p>\n\n\n\n

Get th<\/a>e PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tough cuts of meat don’t need hours in the oven to tenderize when you have a time machine (pressure cooker). You will need to add… <\/p>\n","protected":false},"author":1,"featured_media":4290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10,43],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2021\/02\/Weeknight-Pot-Roast-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4292"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4292"}],"version-history":[{"count":5,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4292\/revisions"}],"predecessor-version":[{"id":4469,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4292\/revisions\/4469"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4290"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}