Prep time 45 minutes

Cook time 60 - 70 minutes

What you’ll need:

• 6 slices bacon, roughly chopped

• 1 onion, diced

• 3 -4 lb beef chuck roast, cut into 2-inch pieces

• 3 cloves garlic, minced, or 1 T jarred minced garlic

• 2 t dried thyme

• 1 t dried rosemary

• 1 c red wine

• 2 c beef broth

• 1/2 c tomato sauce

• 1/4 c flour

• 1 lb bag of baby carrots

• 1 lb small waxy potatoes, cut into 1-inch pieces

• 8 oz fresh mushrooms, sliced

• salt and pepper

• chopped parsley for garnish (optional)

What to do:

1. Using the SAUTE function, add the chopped bacon to the pot. Saute on high for 1-2 minutes (until bacon fat begins to coat the pot), then add the diced onion. Cook for 2-4 more minutes, until the bacon is cooked. Remove the bacon and onion from the pot but leave the oil. (You will add the bacon and onion back in later.)

2. Add the beef pieces to the pot and sear for 3-4 minutes, browning on all sides. Add the minced garlic, thyme, and rosemary and stir for 30 seconds.

3. Add red wine to the pot, scraping up any browned bits. Let the wine and beef mixture simmer for about 5 minutes (until the wine begins to thicken a bit).

4. In a medium bowl, whisk together beef broth, tomato sauce, and flour to form a slurry. When the mixture is uniformly cloudy, gradually stir it into the cooking pot with the beef mixture. Stir in the bacon and onion, as well as the other vegetables. Add 1 t salt and 1/2 t pepper. Cover the pot and set to PRESSURE COOK on high for 45 minutes.

5. At the end of the 45 minutes, allow a NATURAL RELEASE for 10 minutes, then QUICK VENT until it is safe to remove the lid. Add extra salt and pepper to taste and garnish with parsley to serve.