Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3 Lb. Chuck Roast, Excess Fat Trimmed Away
- 2 Slices Bacon
- 1 Cup Onion, Peeled And Diced
- 2 bay leaves
- 1 Teaspoon pickling spice
- 2 12 Oz. Cans of Irish stout
- 1 Can (14.5 Oz.) Diced tomatoes
- 2 White potatoes, Peeled And Cubed
- 2 Large carrots, Peeled And Diced
- 4 cloves garlic, Peeled And Crushed
Directions
1. in a 8 qt Pressure Cooker Placed Over Medium Heat, Add The BaconSlices And Cook Until Crisp.
2. Remove Bacon From Pot And Add The Chuck Roast. Brown The Meat OnBoth Sides.
3. Add All Remaining Ingredients, Except The potatoes, carrots AndGarlic. Crumble The Bacon And Add to The Pot. Check The Level of TheLiquid - it Should Rise to Just Cover The Meat. if Necessary, Add MoreStout.
4. Seal The Pressure Cooker And Cook Under High Pressure For 40-60Minutes.
5. Reduce Pressure Using Quick Pressure Release Method. Add ThePotatoes, carrots And garlic. Bring Pressure Cooker Back to HighPressure And Cook For an Additional 10 to 15 Minutes.
6. Remove From Heat And Let Steam Pressure Reduce Naturally or UseQuick Release Method.
Great Served With Salad And Biscuits. Ray