Pot Roasts are by far one of the easiest meals! In this Recipe I have used #Yiah Stroganoff Spice Blend and coated a nice piece of Bolar Blade.

This piece is approx 1.5kg which is perfect for this little family of 3 and enough for sandwiches for lunch the next day….

OR Left over would be fabulous for another easy meal  such as a Potato topped Pie!

Let the roast sit in the fridge for a few hours to marinate and then sprinkle with some gluten free plain flour (ordinary flour is fine as well)

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Heat the pressure cooker on the Saute setting and add a splash of #Yiah Intense Garlic EVOO. Add the roast and a sliced onion and brown the meat on all sides.

Add about a cup and a half to 2 cups of beef stock. Secure the lid and place onto setting 3 on your Pressure Cooker. (This will differ depending on which pressure cooker you use, I have a Kambrook electric ) This will 1/2 cook the meat. Release the steam and then add your potatoes, carrots and mushrooms or whatever veggies you prefer.  Preheat your oven to 180 c.  Once finished release the pressure and remove the veggies. Pop the veggies onto an oven tray while cooking the beef to perfection, gives them a little crisp! At this point test your meat with a meat thermometer, 170 c is perfect. If the roast needs a little extra time, seal the lid again and place the pressure cooker onto setting 2 to finish the cooking. Release the pressure again and place the meat into some alfoil to rest while you finish off the gravy.

 Place the Pressure Cooker back to the saute setting, I combine a few teaspoons of cornflour into about 1/2 cup of water, add to the juices and stir. Bring to the boil until thick stirring along the way.