Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1-1/2 cups dry red wine or reduced-sodium beef broth1-1/2 pounds sliced fresh shiitake mushrooms2-1/2 cups thinly sliced onions1-1/2 cups reduced-sodium beef broth1 can (8 ounces) tomato sauce3/4 cup chopped peeled parsnips3/4 cup chopped celery3/4 cup chopped carrots8 garlic cloves, minced2 bay leaves1-1/2 teaspoons dried thyme1 teaspoon chili powder1/4 cup cornstarch1/4 cup waterMashed potatoesChopped fresh parsley, optional
Preparation
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.
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°.
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.
