ITALIAN POTTED BEEF – PRESSURE COOKER
9 lbs. rump steak or chuck roast
3 tsp. cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 tsp. salt
2 cups sliced mushrooms
3 (6-oz.) cans tomato paste
2 (10.5-oz.) cans beef broth
1-1/2-cups dry red wine
Heat the cooker; add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veggies
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of it’s own accord.
Thicken gravy if desired.
Yield: 15 servings.
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