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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 377.4
  • Total Fat: 23.2 g
  • Cholesterol: 68.0 mg
  • Sodium: 147.3 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 33.0 g

View full nutritional breakdown of Pot Roast and Sauce for Pressure Cooking, LOW SODIUM calories by ingredient
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Pot Roast and Sauce for Pressure Cooking, LOW SODIUM

Submitted by: AHAPPYLIFE

Introduction

This is a delicious dish but I did add "Nu-Salt" to the finished product. I do miss my salt.

This is a delicious dish but I did add "Nu-Salt" to the finished product. I do miss my salt.


Number of Servings: 12

Ingredients

    Chuck Roast, 3 lbs visible fat removed
    Flour, white, .25 cup
    Water, tap, 3 cup
    Del Monte Petite Cut Diced Tomatoes, 14.5 oz can
    Olive Oil, 1 tbsp
    balsamic vinegar, 1.5 tablespoon
    Garlic, 5 cloves roasted
    Bay Leaf, 1 tbsp, crumbled
    Mrs. Dash (R) Original Blend, 1.5 tsp divided
    Pepper, black, 1 tsp divided
    Garlic powder, 2 tsp
    Pepper, red or cayenne, 1 tsp
    Potato Buds, Betty Crocker Instant Dry Mix, .5 cups

Directions

Serving size here is 4 oz of roast and Heat pressure cooker over medium to medium high heat.
Dust roast with 1/2 tsp of Mrs Dash, 1/2 tsp black pepper, all of the garlic powder, and flour. Cover bottom of pressure cooker with olive oil and brown both sides of the roast. Remove the roast and add 1/2 cup water and balsamic vinegar. Scrape brown bits off the bottom of the cooker. Place rack in cooker, add all remaining ingredients EXCEPT potato buds and top with roast. Lock lid in place and bring up to pressure with the pressure regulator rocking slowly. Cook for 40 minutes then shut off heat and let pressure release of it's own accord. Once pressure has released remove top, take out roast and let sit while preparing sauce. Turn heat to medium or medium high and whisk sauce while adding potato buds. Sauce will thicken up. Let simmer for 2-3 minutes. Enjoy.

Not included in the nutritional information is potatoes. I like to peel and cut in 2.5" pieces and add to the cooker after the roast is removed and prior to adding potato buds. Lock the lid and bring up to pressure. Cook 8 minutes with the regulator rocking slowly over medium heat. After 8 minutes turn off heat and allow pressure to drop for 2 minutes, then quick release pressure by running cold water over the lid. I place a silicone hot pad in my sink and rest the cooker on that while cold water runs over it. DO NOT REMOVE the regulator untill pressure has dropped. Remove the potatoes and proceed to add the potato buds as above.

Number of Servings: 12

Recipe submitted by SparkPeople user MACINPAK.






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