Note: This is the best roast that I have ever tasted. So tender and great taste! I fixed this with the German Cabbage recipe (on this blog) and Scolloped Potatoes.
1 (2-3 pound) beef chuck roast
3 Tablespoons flour
Salt and Pepper
2 Tablespoons of oil
2 onions, chopped
3/4 cup sliced dill pickles
1 cup beef stock or broth
1/2 cup Dijon mustard
2 teaspoons cider vinegar
2 Tablespoons light brown sugar
1 Tablespoon minced garlic
2 bay leaves
1/4 teaspoon ground allspice
1 Tablespoon cornstarch, mixed into 2 Tablespoons water
3 Tablespoons butter
1) Sprinkle the chuck roast with flour that has been generously seasoned with salt and pepper.
2) With the cooker’s lid off, heat oil on HIGH until sizzling. Place the floured roast in the cooker and brown on each side.
3) Add the onion, pickles, beef stock, mustard, wine, brown sugar, garlic, bay leaves, and allspice to the cooker. Securely lock the pressure cooker’s lid and set for 80 minutes on HIGH (90 minutes for roasts more than 2 1/2 inches thick.)
4) Let the cooker’s pressure release naturally for 10 minutes before quick releasing any remaining pressure.
5) Carefully transfer roast to a serving dish and cover with foil. Set the cooker to HIGH with lid off and whisk the cornstarch mixture into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter. Smother meat with the gravy before serving.
Adapted from “Great Food Fast” by Bob Warden