Pot Roast Stew

Recipe Name: Pot Roast Stew

Story: I call this a pot roast, but it is probably more of a stew.

Years you've been making it: Long time, probably since 2007 or so.

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 2-3 lbs beef roast (chuck preferred)
• 1 onions
• 3 to 4 med carrots
• 3 celery stalks
• 8 oz regular white mushrooms
• 1 cup red wine
• 1 cup beef broth
• 2 tbls Worcestershire
• 1 tbls garlic
• 2 bay leaves
• 3 whole chopped tomatoes
• 1 tbls chopped fresh thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp dried basil
• 1 tbls butter
• 1.5 russet potatoes (chopped to large bite size, added at end for 2nd cook)

Directions: 

1. Fry meat in pan to sear outside
2. Add red wine and deglaze for a few mins
3. Add the rest of the liquid ingredients, stir
4. Add garlic and dry spices and bay leaves, cook for about 1 min
5. Put mirepoix ingredients in pot (including mushrooms)
6. Season with salt and pepper
7. Add meat (chopped into 2 in pieces) and choppoed tomatoes
8. Put top on pressure cooker, bring to high pressure, cook for 30 mins, then 10 min natural release, then quick release remaining pressure
9. Add chopped potatoes to pot and stir
10. Bring back to pressure and cook on high for 15 mins,
11. Quick release

Notes: 
Sear the meat as a whole piece (or cut in half if it is too large to fit in the pot).  After searing, cut up into chunks to be added to the pressure cooker