Prep 25 mins
Cook 1 hr 11 mins
Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. For best results, use Pressure Cooker Beef Stock for lower sodium but rich taste. Don't omit the parsnips or turnips -- they provide a very mellow flavor. I don't see many potatoes labeled Yukon Gold any more; now they might be called "yellow". A serving = 3 oz. beef, 2/3 cup vegetables, and 2 tablespoons sauce.
- 3 lbs boneless chuck roast, trimmed
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 teaspoons olive oil
- 3 cups rich homemade beef stock (preferably made in pressure cooker, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker)
- 1⁄2 cup dry red wine
- 4 fresh thyme sprigs, tied securely together with twine
- 3 garlic cloves, chopped
- 3 large parsnips, peeled and diagonally cut into 2-inch pieces
- 3 large carrots, peeled and diagonally cut into 2-inch pieces
- 1 lb turnip, each cut into 8 wedges
- 1 lb yukon gold potato, peeled and cut into 2-inch pieces
- 1 large onion, cut into 8 wedges
- 2 tablespoons all-purpose flour
- 12 fresh thyme sprigs (optional)
- Sprinkle roast evenly with salt and pepper.
- Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
- Add roast to cooker. Sauté 5 minutes, browning on all sides.
- Stir in 3 cups rich beef stock and wine.
- Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
- Close lid securely. Return to high pressure, cook 1 minute.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
- Remove roast. Slice roast thinly, and place on a platter.
- Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
- Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
- Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
- Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
- Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
- Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.