Dinner

Pot Roast and Sauce for Pressure Cooking, LOW SODIUM is for Dinner.

Pot Roast and Sauce for Pressure Cooking, LOW SODIUM takes 5 minutes to prepare.

Pot Roast and Sauce for Pressure Cooking, LOW SODIUM takes 65 minutes to cook.

Pot Roast and Sauce for Pressure Cooking, LOW SODIUM makes 12 servings.

The ingredients for Pot Roast and Sauce for Pressure Cooking, LOW SODIUM are:

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

Here is how you make Pot Roast and Sauce for Pressure Cooking, LOW SODIUM:

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: 12Recipe submitted by SparkPeople user MACINPAK.

The nutritional information for Pot Roast and Sauce for Pressure Cooking, LOW SODIUM is:

• 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