- 6
Ingredients
- Roast
- 4 Tablespoons vegetable oil
- 2-3 pounds beef chuck roast
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- ground black pepper
- 1/2 cup red wine
- 2 teaspoons beef base mixed into 2 cups water
- 2 tablespoons mincd garlic
- 1 sprig fresh thyme, or 1 teaspoon dried
- 2 bay leaves
- 1 teaspoon salt
- Vegetables
- 6 small redskin potatoes, halved
- 2 small onions, peeled and quartered
- 2 cups baby carrots
- 2 stalks celery, cut into 1 inch pieces
- 2 tablespoons corn starch, optional
Preparation
Step 1
1. Add the oil to the pressure cooker and heat on high or "brown" with the lid off.
2. Sprinkle the top of the roast with half of the celery salt, onion powder and a small pinch of ground black pepper.
3. Place the roast, seasoned side down in pressure cooker to brown. Sprinkle the remaining clery salt, onion powder and another small pinh of pepper over top as the bottom browns. Once the bottom has sared until dark brown and almost crusty, flip the roast and sear other side.
4. Pour in red wine, stable roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created.
5. Add the beef base, garlic, thyme, bay leave an salt. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 40 minutes.
6. Perform a quick release to release the cooker's pressure. Safely remove lid and add the vegetables. Re-lock the pressure cooker's lid, set the cooker to high and cook for 5 additonal minutes.
7. Perform a quick release to release the cooker's pressure. Serve covered in the au jus from cooker. To thicken the juices into gravy; combien the corn starch with tablespoons water in a small dish and stir into cooker on high or brown with the lid off until thick.