Description
Satisfies the hungriest farm boy any season of the year
Ingredients
Scale
- 1 rolled rump roast
- 1/2 Tbsp kosher salt
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 Tbsp montreal seasoning
- 2 Tbsp worchestershire sauce
- 1/2 cup red wine
- 1 bay leaf
- a few sprigs of fresh thyme, or 2 tsp dried thyme
- 4 carrots, peeled and cut into 2 inch chunks
- 8 small red potatoes, scrubbed and cut in half
- 1 Tbsp corn starch
- 2 Tbsp cold water
Instructions
- Bring the roast to room temperature
- Heat oil in pressure cooker, sprinkle the roast on all sides with kosher salt, then brown the roast
- Press montreal seasoning into the roast, add worchestershire sauce, wine, onion, bay leaf and thyme to the pressure cooker, seal up and cook on high for 45 minutes
- Release the pressure, then add all the veggies to the cooker for an additional 20 minutes on high
- After time is up, let the cooker stand for 10 minutes before releasing pressure
- Remove the roast to a bowl, tent with aluminium foil and allow to rest another 10 minutes
- Scoop out the veggies, and bring juices to a boil on the brown setting
- Stir cornstarch and water together and use to thicken a gravy
- Cut strings on the roast and slice, serving with veggies and gravy
