Ingredients
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained1/2 cup beef broth1/2 cup ketchup3 tablespoons brown sugar2 tablespoons Worcestershire sauce4 teaspoons prepared mustard3 garlic cloves, minced1 tablespoon soy sauce2 teaspoons pepper1/4 teaspoon crushed red pepper flakes1 large onion, halved and sliced1 medium green pepper, halved and sliced1 celery rib, chopped1 boneless beef chuck roast (2 to 3 pounds) 3 tablespoons cornstarch1/4 cup cold water
Preparation
In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes.
Serve roast and vegetables with gravy.
