Ingredients

The following ingredients have 4 Servings
  • 3 lb beef chuck roast
  • 3 tbsp olive oil
  • 2 c beef broth
  • 1/2 onion (sliced)
  • 2 bay leaves
  • 1 tsp rosemary
  • 1 tbsp Worcestershire sauce
  • 1 c red wine
  • 1.5 lbs potatoes (baby, red)
  • 3 carrots (cut into large chunks)
  • 1/2 tsp white pepper
  • 1 pkg. mushrooms (whole)

Instruction

  • Turn pressure cooker to saute mode and add olive oil. Add roast when hot.
  • Brown each side, turn pot OFF, remove meat from pot and deglaze the pot (add 1/2 c. of your beef broth and scrape the bottom well to remove all stuck on meat).
  • Return meat to pot, add onions, seasonings and rest of broth.
  • Close lid and steam valve. Set to high pressure for 50 minutes. (timing is average but varies slightly depending on size and thickness of meat piece you have) * if not adding veggies later set to 60 min.
  • Do a natural release for 25 minutes, then let out rest of steam.
  • Add potatoes, carrots and mushrooms. Put lid back on and close steam valve.
  • Set to high pressure for 6 minutes, quick release when done.
  • Remove vegetables and meat. If you want to make gravy leave liquid in pot, set to saute and whisk together in a small bowl 2 tbsp. cornstarch with 3 tbsp cold water until smooth and add in. Stir until it thickens, turn pot off.