Preparation time: 5 minutes
Cooking time: 40 minutes
Servings: 6
Ingredients:
2 pounds beef roast
2 medium yellow onions, chopped
1 celery stalk, diced
1 carrot, diced
1 garlic clove, pressed
2 tablespoons chopped fresh chives
8 ounces mushrooms, sliced
1/2 cup red wine
3/4 cups water
Olive oil
2 tablespoons butter
Salt and pepper, to taste
Directions:
1. Season the meat with salt and pepper.
2. Heat butter and 1 tablespoon olive oil in the pressure cooker. Add the meat and brown on all sides. Set meat aside.
3. Add the onion, celery and carrots. Cook until vegetables are soft.
4. Stir in the garlic, chives, sliced mushrooms, wine and 3/4 cups of water. Return meat to the pressure cooker. Season with more salt and pepper.
5. Close the lid and lock. Cook for 20-24 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Transfer the roast beef to a serving platter. If the cooking liquid is too thin, return the pressure cooker to heat, uncovered and reduce to desired thickness. Serve.