6 hours ago, rotuts said:
Ingredients: Chuck, about 4 lbs trimmed and cut into approx. 1/2 pound pieces. One large onion cut into large pieces (about 6) and layers separated, 2 large celery ribs also cut fairly large. About a pound or more of carrots, cut large. About 3/4 lb of small potatoes. Broth is 3/4 cup water, 1 tbs each of caramel food coloring, soy sauce, worcestershire sauce and some red wine to make up to 1 cup or so. Seasonings are 1 tsp dried time, 1 tsp garlic powder, salt and pepper. This is for an 8 qt IP. For a six, use less of everything except the broth.
Procedure: On the bottom of the pot place the onion, celery and the place the meat on top so it's not resting on the pan bottom. Sprinkle the seasonings on the meat and then pour the broth onto the meat, covering as much of the meat surface as you can. Cook on High Pressure for 30 minutes then quick release. Add the carrots and potatoes dunking them in the liquid as best you can (there will be a lot more liquid now). Cook on High Pressure for an additional 6 minutes then natural release. If you are in a hurry you can release any residual pressure after 30 minutes. Spoon everything out into a serving bowl. You can add as much or as little of the liquid as you desire. Eat.
Note: No pre-browning of the meat is necessary. The caramel coloring in the broth does all the work for us.
