- 6
Ingredients
- Roast
- 4 tablespoons olive oil
- 2-3 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- ground black pepper
- 1 1/2 cups Chianti red wine, split into two 3/4 cup portions
- 1 1/2 teaspoons beef base mixed into 1 1/2 cups wter
- 3 ounces tomato paste (1/2 small can)
- 2 teaspoons sugar
- 2 tablespoons minced garlic
- 1 1/2 teaspoons Italian seasoning
- Vegetables
- 8 ounces baby bella mushrooms, sliced
- 4 medium tomatoes, cut in large chunks
- 2 tablespoons corn starch
Preparation
Step 1
1. Add the oil to the pressure cooker and heat on high or "brown" with the lid off.
2. Sprinkle both sides of the roast with the salt, garlic powder and a pinch of black pepper and then place the roast in pressure cooker to brown. Sear both sides until dark brown and almost crusty.
3. Pour in 3/4 cup Chianti, stab roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created.
4. Add the beef base, tomato paste, sugar, minced garlic and Italian seasoning. Securley lock on the pressure cooker's lid, set the cooker to high and cook for 45 minutes.
5. Perform a quick release to release the cooker's pressure. Safely remove lid, and then remove the roast to rest under tin foil.
6. Add mushrooms and tomatoes to pressure cooker and cook over high heat, lid off for 3-5 minutes before stirring in remaining 3/4 cup Chianti. To thicken the sauce: combine the corn starch with 2 tablespoons water in a small dish and stir into the simmering sauce and vegetables until thick. Serve over roast.