Pressure-Cooker Pot Roast

subheading: Gather Your Ingredients:

1 (3 ½- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat

Kosher salt and pepper

4 tablespoons unsalted butter, cut into 4 pieces

1 onion, sliced thick

1 celery rib, sliced thick

1 carrot, peeled and sliced thick

¼ teaspoon baking soda

1 cup beef broth

2 teaspoons soy sauce

2 bay leaves

1 tablespoon red wine

1 sprig fresh thyme

subheading: View Nutritional Information:

subheading: Before You Begin:

If using an electric pressure cooker, turn off the cooker immediately after the pressurized cooking time and let the pressure release naturally for 10 minutes; do not let the cooker switch to the warm setting. To adjust for differences among pressure cookers, cook the roasts for the recommended time, check for doneness, and, if needed, repressurize and cook up to 10 minutes longer. A half teaspoon of red wine vinegar can be substituted for the wine. If using an electric pressure cooker, turn off the cooker immediately after the pressurized cooking time and let the pressure release naturally for 10 minutes; do not let the cooker switch to the warm setting. To adjust for differences among pressure cookers, cook the roasts for the recommended time, check for doneness, and, if needed, repressurize and cook up to 10 minutes longer. A half teaspoon of red wine vinegar can be substituted for the wine.

Directions at americastestkitchen.com

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