Ingredients
- 1 (2 to 3 pound) beef chuck roast
- 3 tablespoons all-purpose flour
- Salt and pepper
- 2 tablespoons olive oil
- 1 1/2 cups beef stock or broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1 teaspoon dry thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 redskin potatoes, halved or 3 large baking potatoes, peeled and quartered
- 1 yellow onion, cut into
- 2 cups baby carrots or 2 cups carrots, cut in large pieces
- 2 ribs celery, cut into 1" lengths
- 1 tablespoon cornstarch, mixed into 2 tablespoons water
- 3 tablespoons butter or margarine
Preparation
Step 1
Sprinkle chuck roast with flour that has been generously seasoned with salt and pepper.
With pressure cooker lid off, heat oil on high or (brown,) until sizzling. Place floured roast in pressure cooker and brown on each side.
Add beef broth, vinegar, garlic, thyme, bay leaves, salt, and pepper to pressure cooker. Securely lock lid and set for 75 minutes on high (85 minutes for roasts more than 2 1/2 inches thick).
Perform a quick release to release pressure. Add potatoes, onion, carrots and celery to pot, re-secure lid, and set for 5 minutes on high.
Let pressure release naturally 10 minutes before quick releasing any remaining pressure.
Carefully transfer roast and vegetables to serving dish and cover with aluminum foil. Set cooker to high or "brown" with lid off and whisk cornstarch and water into cooking liquid. Let simmer 2 minutes to thicken before stirring in butter. Smother meat and vegetables with gravy before serving.
*+MAKE IT BETTER:+*
Add 1/4 cup dry red wine to pressure cooker when adding liquids and spices, which gives and even meatier flavor.