Name: Pressure-Cooker Mushroom Pot Roast
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 10 servings
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

Packed with wholesome veggies and tender beef, this is one company-special entree that will delight all ages. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. —Angie Stewart, Topeka, Kansas

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

Instructions

1 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 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 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.