- 6
- 3 mins
Ingredients
- Salt and pepper
- 2 T olive oil
- 1 (2 - 3pound) boneless beef chuck-eye roast , pulled into two pieces at natural seam and trimmed of large knobs of fat
- 1 t Kosher salt
- 2 tablespoons unsalted butter
- 1 medium onions , halved and sliced thin (about 2 cups)
- 1 large carrot , chopped medium (about 1 cup)
- 1 celery rib , chopped medium (about 3/4 cup)
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 cup beef broth , plus 1 to 2 cups for sauce (see note)
- 1/2 cup dry red wine , plus 1/4 cup for sauce
- 1 tablespoon tomato paste
- 2 bay leaf
- 1 tsp thyme leaves
- Ground black pepper
- 1 tablespoon balsamic vinegar
- 1 pound carrots , peeled and cut crosswise into 2-inch pieces
- 1 1/2 pounds russet potatoes , peeled and halved lengthwise, each half quartered
Preparation
Step 1
1. Tie the roast
2. Sprinkle roast w/ flour seasoned w/ salt and pepper
3. With cooker lid off, heat oil ‘til sizzling. Brown roast on each side.
4. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add chopped carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds.
5. Stir in 1 cup broth, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer
6. Remove meat from pressure cooker, transfer vegetable mixture to PC and replace beef on top
7. Lock lid and cook for one hour. Perform a quick release
8. Add carrots and potatoes, re secure lid, set for 5 minutes on high. Let pressure release naturally 10 minutes before releasing any remaining pressure.
9. Transfer large pieces of carrot, parsnip, and potato to serving platter using slotted spoon, cover tightly with foil, and proceed with recipe as directed.
10. Transfer roast to cutting board and tent loosely with foil.
11. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes.
12. Transfer sauce to medium saucepan and bring to simmer over medium heat. While sauce heats, remove twine from roast and slice against grain into ½-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, remaining ¼ cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.