Name: Pressure-Cooker Mushroom Pot Roast
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds) -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 1 tablespoon canola oil -; 1-1/2 cups dry red wine or reduced-sodium beef broth -; 1-1/2 pounds sliced fresh shiitake mushrooms -; 2-1/2 cups thinly sliced onions -; 1-1/2 cups reduced-sodium beef broth -; 1 can (8 ounces) tomato sauce -; 3/4 cup chopped peeled parsnips -; 3/4 cup chopped celery -; 3/4 cup chopped carrots -; 8 garlic cloves, minced -; 2 bay leaves -; 1-1/2 teaspoons dried thyme -; 1 teaspoon chili powder -; 1/4 cup cornstarch -; 1/4 cup water -; Mashed potatoes -; Chopped fresh parsley, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Mushroom Pot Roast

1. 1 boneless beef chuck roast (3 to 4 pounds) -

2. 1/2 teaspoon salt -

3. 1/4 teaspoon pepper -

4. 1 tablespoon canola oil -

5. 1-1/2 cups dry red wine or reduced-sodium beef broth -

6. 1-1/2 pounds sliced fresh shiitake mushrooms -

7. 2-1/2 cups thinly sliced onions -

8. 1-1/2 cups reduced-sodium beef broth -

9. 1 can (8 ounces) tomato sauce -

10. 3/4 cup chopped peeled parsnips -

11. 3/4 cup chopped celery -

12. 3/4 cup chopped carrots -

13. 8 garlic cloves, minced -

14. 2 bay leaves -

15. 1-1/2 teaspoons dried thyme -

16. 1 teaspoon chili powder -

17. 1/4 cup cornstarch -

18. 1/4 cup water -

19. Mashed potatoes -

20. Chopped fresh parsley, optional -

How to cook deliciously - Pressure-Cooker Mushroom Pot Roast

1. Stage

Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker.

2. Stage

Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°.

3. Stage

Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley.