Ingredients

The following ingredients have 4 Servings
  • 2 ½ pound boneless beef chuck roast or bottom round roast (, cut into large chunks)
  • 1 tablespoon vegetable oil
  • 2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 large carrots (, cut into fourths)
  • 3 medium red potatoes (, quartered)
  • 1 white onion (, quartered)
  • 2 10.75 oz. cans Campbell’s® Condensed Tomato Soup
  • 2 cups beef broth
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Italian seasoning

Instruction

  • Heat vegetable oil on sauté function on your pressure cooker.
  • Meanwhile, toss garlic powder, Kosher salt, and black pepper with cubed beef.Add to pressure cooker, cooking for 2-3 minutes on each side until browned—approximately 10 minutes.
  • Add cut vegetables, Campbell’s® Condensed Tomato Soup, beef broth, red wine vinegar, and Italian seasoning, giving it a quick stir to combine.
  • Cover and close vent, set to Manual high pressure for 30 minutes. Allow for 10 minutes natural release, open vent.
  • Remove meat and vegetables using a slotted spoon.Shred beef into large pieces using 2 forks.If desired, whisk together 2 tablespoons cornstarch and 2 tablespoons water and combine to remaining liquid to form a gravy.
  • Serve hot and enjoy!
  • If you’ve tried this recipe, come back and let us know how it was!