Beef lovingly saturated with spices, fresh thyme, and bay leaves is pressurized in a delightful hearty gravy made up of fresh veggies, apple cider and wine. Absolutely delicious!
Ingredients
- red onion, quartered: 1 piece
- stalks celery: 4 piece (cut into large chunks)
- baby carrots: 8 piece
- ounces mushrooms: 4 piece (halved, to taste)
- garlic: 6 clove
- beef chuck pot roast: 1 piece (2 1/2 pound)
- olive oil: 0.25 cup (divided)
- kosher salt: (to taste)
- ground black pepper:
- sweet red wine: 0.25 cup
- beef broth: 1 cup
- apple cider: 0.33333 cup
- sprigs fresh thyme: 6 piece
- bay leaves: 4 piece (fresh)
Metric Conversion
Stages of cooking
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Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
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Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
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Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
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Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
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Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.
