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1 (3 1/2 - 4 lb.) chuck roast
1 (3 oz.) can chopped mushrooms,
2 Tbsp. oil
1 Tbsp.minced onion
1 cup water
1 tsp. salt
1 (8 oz.) can tomato sauce
1 tsp. instant beef bouillon cubes
1/2 cup dry red wine
1 or 2 bay leaves
1 carrot, finely chopped
Brown roast in oil. Combine above ingredients and place in pressure cooker. Place on high and bring pressure up. Then adjust and cook for 30 minutes. Remove meat from pans. Skim fat from juices.
1/2 cup cold water & 1/4 cup cornstarch
Stir into pan juices. Cook and stir until bubbling. Serve with meat. Either pour over meat in serving dish or serve in separate bowl.