~ QUICK Pressure-Cooked 'LOW-fat HIGH-flavour' Pot Roast ~

Serves 8.

-1 bottom of the round beef roast, 2 to 2-1/2 pounds, ALL fat trimmed
-all-purpose flour for dredging
-sea salt and pepper to taste
-1 tablespoon olive oil
-2 medium onions, cut into chunks
-3 celery stalks, cut into chunks
-1 teaspoon dried thyme, crumbled
-1 teaspoon dried rosemary, crumbled
-3 tablespoons honey
-2 tablespoons cider vinegar
-1/2 cup dry red wine
-2-1/2 cups vegetable juice cocktail (such as V8 brand)

DUST the beef roast with flour that has been seasoned liberally with the salt and pepper. IN the bottom of a large pressure-cooker, heat the oil over high heat. BROWN the meat on all sides and transfer to a plate. REDUCE the heat to medium. ADD the onion and celery and cook until soft, about 1 minute, stirring frequently. ADD the thyme, rosemary, honey, vinegar, and wine. BRING to a boil. ADD the vegetable juice and heat just until the mixture simmers. Adjust seasoning with salt and pepper!

RETURN the beef to the pot. SECURE the lid in place. BRING to high pressure over high heat. ADJUST the heat to maintain high pressure and cook for 40 minutes. REMOVE from the heat and let rest for 10 minutes, then release the remaining steam through escape valve. REMOVE the lid, tilting it away from you to allow any excess steam to escape. TRANSFER the pot roast to a sizeable plate.

SLICE the meat thinly and then ladle (spoon) the juices (as a thin gravy) from the cooker. May be served with choice seasonal vegetables or/and a light garden salad!

Bon Apetit