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Browned Flour:
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Preheat oven to 400 F
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Pour flour into cast iron skillet or round cake pan
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Bake the flour for 45 mins to and hour checking the flour to stir every 15 mins of the baking time
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When the flour is lightly browned, remove from the oven.
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Refrigerate in an air tight container for up to 3 months.
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Pour Worcestershire sauce over entire roast
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Season both sides of the roast with the Cajun seasoning, onion and garlic powders, and thyme.
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Press the brown/sauté setting on the pressure cooker; adjust it to the highest pressure (around 310 F)
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Pour in the vegetable oil
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When the oil is hot, place the roast in.
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Sear the roast on ALL sides for 2-3 mins per side.
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Remove the roast from the pressure cooker.
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Reduce the pressure medium (around 284 F)
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Add in the onion and bell pepper
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Sauté until slightly browned.
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Add in the garlic and sauté for 30 seconds
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Pour in the red wine and stir to loosen the fond
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Stop the pressure cooker
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Add the roast back into the pressure cooker
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Pour the carrots and celery on top of the roast
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Pour in the beef stock
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Close the pressure cooker and ensure that the pressure release valve is locked
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Manually adjust the timing to 1 hour at HIGH pressure
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Once the hour is complete, all the pressure to release naturally for 20 mins. Then, release the pressure valve.
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Press the brown/sauté preset again
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Once a boil is reached, sprinkle in 4 TBS of the browned flour
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Stir until the flour is completely dissolved and the gravy has thickened*
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Turn off the pressure cooker
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Serve over warm mashed potatoes or rice
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Enjoy!