Ingredients
- 3-4 lb. chuck roast
- flour, for dusting roast
- 2 tbsp. vegetable oil
- 2 medium onions, peeled and thinly sliced
- 3 carrots peeled, cut into 3-inch pieces
- 2 stalks celery, diced small
- 8 baby red potatoes
- 1 tbsp. tomato paste
- 1 1/3 cups beef broth
- 1 bay leaf
- 1 sprig rosemary
- 2 tbsp. butter
- 3 cloves garlic, peeled and minced
- Optional: 1/4 cup of red wine
Preparation
Step 1
1. Season the roast well with salt and black pepper. Place a cup of flour in a pan, place the beef on the flour, and turn the beef a few times, on all sides, until the beef is coated with flour.
2. Place the Inner Pot in the cooker. Place the oil in the Inner Pot. Press BROWN. Place the floured beef in the oil and cook until the beef is lightly browned on all sides. Remove the beef and reserve.
3. Place the vegetables in the Inner Pot and cook for 10 additional minutes.
4. Add the tomato paste and cook for 1 minute. Add bay leaf, rosemary, wine (optional), and broth.
5. Place the beef back in the pot. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
6. Press CANCEL to turn off BROWN mode. Press STEW. Increase the COOK TIME to 45 minutes.
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid and press CANCEL. Serve.