Pressure-Cooker Mushroom Pot Roast

Name: Pressure-Cooker Mushroom Pot Roast
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 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

TOTAL TIME: Prep: 25 min. Cook: 65 min. + releasing YIELD: 10 servings.

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

Directions

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.

Nutrition Facts

4 ounces cooked beef with 2/3 cup vegetables and 1/2 cup gravy: 316 calories, 15g fat (5g saturated fat), 89mg cholesterol, 373mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.