Pantry raid pot roast

Step 1

Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside.

Step 2

Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften.

Step 3

Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes.

Step 4

Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes)

Step 5

Remove the pressure cooker from the heat and leave to depressurise.

Step 6

Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes.

Step 7

Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter.

Step 8

Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives.