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- Preparing Time: 1 hour and 18 minutes
- Total Time: -
- Served Person: 10
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 cup oil
- 2 bay leaves
- 2 tablespoons ground black pepper
- 3 cups chopped celery
- 3 cups chopped carrots
- 3 cups chopped onion
- 1 (3 pound) boneless beef chuck roast
- 1 quart beef broth, divided
- 3 pounds potatoes, diced
- 2 tablespoons quick-mixing flour (such as wondra®)
- Carbohydrate 32.7
- Cholesterol 62
- Fat 21.2
- Protein 20.8
- Sodium 827
- Calories 404 calories;
Heat oil in a pressure cooker over medium heat; add flour and beef. Cook, turning the roast until browned on all sides, 5 to 7 minutes. Pour 3 1/2 cups beef broth into pressure cooker. Add onion, celery, black pepper, salt, and bay leaves. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Release pressure carefully in the sink under cold water. Unlock lid and remove. Add potatoes and carrots. Replace lid and close cooker securely. Place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Pour remaining 1/2 cup beef broth into a microwave-safe bowl and heat in the microwave for 3 minutes. Add quick-mixing flour and mix well. Release pressure carefully in the sink under cold water. Unlock lid and remove. Stir in broth-flour mixture.
