This dish can be easily cooked to perfection in your electric pressure cooker.
Preparation time: 20 minutes
Cooking time: 50 minutes
Servings: 12
Ingredients:
3 pounds boneless chuck roast, trimmed
1 tablespoon olive oil
3 cups beef broth
1 teaspoon dried basil
1 large onion, sliced
3 garlic cloves, chopped
5 large carrots, cut into chunks
1 pound turnips, each cut into 8 wedges
4 large potatoes, peeled, cubed
2 bunches parsley leaves, chopped
1 teaspoon capers
Salt, to taste
Pepper, to taste
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Salt and pepper the roast then brown on all sides for 5 minutes in hot oil.
2. Stir in the beef broth. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, quick release the pressure.
3. Open the lid carefully then add the basil, onion, garlic, carrots, turnips and potatoes. Season with salt and pepper.
4. Again, Close the lid and lock. Cook for 10 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Transfer the roast to a platter, let cool then slice. Use a slotted spoon to transfer vegetables to the platter.
6. Add parsley and capers to the cooking liquid. Bring to a boil and let simmer until thickened. Serve the meat with vegetables and sauce.