INGREDIENTS
- 3½ POUND beef chuck roast boneless
- salt and freshly ground black pepper
- 1 TABLESPOON vegetable oil
- 1 onion chopped
- 2 stalks celery chopped
- 1 CUP red wine
- 2 CUPS beef stock
- 2 TO 3 sprigs of fresh thyme
- 1 bay leaf
- 3 carrots sliced into 2-inch slices (or use 18 baby cut carrots)
- 18 fingerling potatoes left whole
- ¼ CUP chopped fresh parsley
INSTRUCTIONS
- Pre-heat the pressure cooker using the BROWN setting.
- Season the roast well on all sides with salt and pepper. Add the vegetable oil to the cooker and brown the roast on all sides. Then, remove the roast and set aside.
- Add the onion and celery to the cooker and cook for a few minutes. Pour in the red wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the cooker and bring to a simmer.
- Return the beef roast to the cooker and add the beef stock, along with the thyme and bay leaf.
Scatter the carrots and potatoes on top and lock the lid in place. - Pressure cook on HIGH for 45 to 60 minutes (depending on the weight). Let the pressure drop NATURALLY and carefully remove the lid.
- Transfer the roast and vegetables to a side plate and tent with foil.
- Turn the pressure cooker to the BROWN setting and bring the sauce to a simmer. Reduce the sauce to the desired consistency while the roast rests for at least 10 minutes.
- Season to taste with salt and pepper and spoon the liquid and vegetables over the roast.
- Garnish with chopped fresh parsley.