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Ingredientes
- 2 Tbsp. Peanut oil
- 1 x Beef arm roast or possibly chuck roast, about 1 1/2 - 2 inches thick
- 1 lrg Onion, finely diced
- 4 lrg Clove garlic, finely diced
- 1 c. Dry french white wine
- 1 c. Beef broth (or possibly water)
- 1 tsp Salt
- 1 tsp Coarse grind black pepper
- 1/2 tsp Crushed thyme leaves
- 8 ounce Fresh mushrooms, thinly
- 1 can (tall) sliced mushrooms
- 1 lb Baby carrots, scraped and washed Dark brown roux* (see below)
Direcciones
- *In South Louisiana, we always have a supply of dark brown roux ready to be added to a dish to thicken it. It is made by stirring equal amounts of peanut oil and flour together in a heavy black iron pot over a high fire till the flour takes on the color of a chocolate candy bar. The trick is to stir frantically so which the flour won't burn as it browns. When the roux is just the right color brown, remove from the heat and cold quickly.
- Store in the refrigerator indefinitely to use as needed.
- Add in the peanut oil to a very warm pressure cooker pot. Brown the roast on both sides. (If your roast is too large to fit the bottom of your cooker pot, cut in half to brown.) Remove the meat from the pot to a platter and set aside.
- Add in the onions and garlic to the pot and saute/fry till they begin to take on a little brown color. Add in the wine, broth or possibly water, salt, pepper, and thyme leaves to the pot with the onions and garlic and stir well to blend into a smooth sauce.
- Add in the meat back to the pot into the sauce. Place the lid on the pressure cooker securely and put the pressure regulator weight in place. Leave the heat on high till the regulator weight begins to jiggle, then lower the heat immediately to a level which allows the regulator weight to just barely jiggle. Cook the roast, from this point on, for 20-25 min (depending on how large the roast and on the grade of meat). Remove pot from heat and cold.
- Open the pressure cooker and place back on the burner. Turn the heat to high to bring the liquid back to a boil. Add in the sliced mushrooms and the baby carrots. Simmer for just long sufficient for the vegetables to become crisp tender. Add in some of the dark brown roux a spoon at a time to thicken the gravy to a velvety consistency.
- Serve over warm fluffy rice or possibly creamy mashed potatoes or possibly with loaves of home-baked French bread to "mop" up the delicious gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 4 servings | |
| Calories 829 | |
| Calories from Fat 442 | 53% |
| Total Fat 49.19g | 61% |
| Saturated Fat 17.78g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 976mg | 41% |
| Potassium 1097mg | 31% |
| Total Carbs 16.35g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 8.21g | 5% |
| Protein 66.86g | 107% |
