- 4
- 10 mins
- 50 mins
Ingredients
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 ounces cremini mushrooms, wiped clean and sliced
- 2 cloves garlic, minced
- 2 pound chuck roast, cut into 6 pieces, large pieces of fat removed
- salt and pepper
- 2 cups low-sodium beef broth
- 1 tablespoon fish sauce or Worcestershire sauce
- mashed potatoes or rice, for serving
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon ground black pepper
Preparation
Step 1
In a small bowl, whisk together the mayonnaise, horseradish, and pepper. Cover and refrigerate until ready to serve.
In a pressure cooker over medium-high heat or an Instant Pot set to sauté, heat one tablespoon of the olive oil. Cooker the onions and mushrooms until they are beginning to soften then add the garlic and cook until fragrant. While the vegetables are cooking, salt and pepper the pieces of chuck roast.
Push the vegetables to one side of the pot and add the remaining tablespoon of olive oil. Place the chuck roast pieces into the pot and brown on each side.
Pour the beef broth into the pot and stir to combine. Place the lid. If using an Instant Pot, select "meat/stew" and set the timer for 30 minutes. If using a pressure cooker, bring to pressure over medium heat and set a timer for 30 minutes.
Once the 30 minutes of cooking under pressure has completed, remove the pressure cooker from the heat or unplug the Instant Pot. Allow to depressurize naturally. Remove the chuck roast and shred then return to the pot. Stir in the fish or Worcestershire sauce.
Serve immediately over mashed potatoes or rice, with the horseradish sauce on the side for dipping.