Ingredients

The following ingredients have 4 Servings
  • 3 lb beef chuck roast
  • 1 teaspoon House seasoning blend
  • 1 cup beef broth
  • 1/4 cup light brown sugar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic - minced
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • 2 tablespoon flour
  • 1 tablespoon olive oil

Instruction

  • Season beef generously with house seasoning. Cover roast with flour.
  • Set pressure cooker to saute setting.
  • Add olive oil. Sear beef on all sides.
  • Meanwhile, whisk together broth, brown sugar, vinegar, soy sauce, Worcestershire sauce and garlic.
  • When beef is browned on all sides, add sauce mixture to the pressure cooker.
  • Attach lid and ensure that the vent is set to "sealing".
  • Set to cook on Manual (high) for 60 minutes. (Add 10 additional minutes for each extra pound of beef over 3.)
  • Manual release for 10 minutes.
  • Remove roast and set pressure cooker to Soup setting; bring sauce to a boil.
  • Mix cornstarch and water together and stir into sauce to thicken.
  • Pour sauce over beef to serve.