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[#1]

Pressure Cooker Pot Roast

Serves 6 to 8

Ingredients:
3 to 3½ pound boneless chuck roast
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
2 tablespoon flour or cornstarch (optional)
¼ cup chopped fresh parsley

Directions:
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the roast 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 to a resting plate.
3. 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 Dutch oven and bring to a simmer. Add the beef stock to the cooker, along with the thyme and bay leaf and scatter the carrots and potatoes on top. Lock the lid in place.
4. Pressure cook on HIGH for 45 to 50 minutes (depending on the weight).
5. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the roast and vegetables to a side plate and tent with foil.
6. 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. If thicker gravy is desired, mix the flour or cornstarch with ¼ cup of water and whisk the mixture into the sauce. Season to taste with salt and pepper and spoon the liquid and vegetables over the roast. Garnish with chopped fresh parsley.

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Meredith Laurence - Blue Jean Chef