Tender Pot Roast with Cream Sauce Recipe

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’S Tips

Ingredients

For the Pot Roast:

• 1 piece of pot roast (about 1.5kg)
• 2 tablespoons oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 tomato, chopped
• 1 cup beef broth
• Salt and black pepper to taste

For the Cream Sauce:

• 2 cans of cream (with liquid)
• 2 tablespoons mustard
• Chopped parsley to taste

Instructions

1. Season the pot roast with salt and black pepper.
2. In a pressure cooker, heat the oil and brown the pot roast on all sides.
3. Add the onion, garlic, bell pepper, and tomato. Sauté for a few minutes.
4. Pour in the beef broth, cover the pot, and cook for about 40 minutes after the pressure starts.
5. Release the pressure and check if the meat is tender. If necessary, cook for a few more minutes.
6. Remove the pot roast from the pot and slice it.
7. In a bowl, mix the cream with the mustard and parsley.
8. Arrange the pot roast slices on a serving dish and cover with the cream sauce.
9. Serve the pot roast with cream sauce hot with white rice and mashed potatoes.

Tips and Variations

• For a more intense flavor, add chopped bacon to the sauté.
• Substitute beef broth with vegetable broth for a lighter version.
• Add sliced mushrooms to the cream sauce for a gourmet touch.
• The pot roast with cream sauce can be served with accompaniments like potato sticks and green salad.
• For a variation, try adding a little grated Parmesan cheese on top of the cream before serving.

CHEF’S Tips

The secret to a perfect pot roast with cream sauce lies in choosing the right cut of meat and the cooking time. Ensure the pot roast piece is fresh and of good quality. When browning the meat in the pressure cooker, sear all sides well to ensure the internal juices are preserved, resulting in a more succulent and flavorful meat. The cooking time may vary depending on the pressure cooker and the size of the piece, so pay attention and check the tenderness of the meat before finishing the dish. For the cream sauce, use a good quality product and do not let it boil to prevent it from curdling. The mustard adds a special touch to the cream, balancing the acidity with the sweetness of the cream. Serve the pot roast with cream sauce immediately after preparation for the best taste experience.