Meats & Fish
2 lbs Boneless beef chuck-eye roast, cut into two pieces
Salt & pepper
2 Tbs Olive oil
1/2 ea Onion, chopped
2 Tbs Flour
2 tsp Tomato paste
1/2 tsp Thyme, minced fresh or 1/8 tsp dried
1/4 cup Dry red wine
1/2 cup Beef or chicken broth
1/2 lb Cremini mushrooms, trimmed & sliced thin
1 ea Bay leaf
1 Tbs Parsley, minced fresh or dry
Adapted from book 'Multicooker Perfection', America's Test Kitchen, by BBF, January, 2019.
Pat beef dry & season with salt & pepper.
Using saute function, heat oil in multicooker for 5 minutes. Brown roast on all sides, 8 to 10 minutes, transfer to plate.
Add onion to fat & oil left in multicooker and cook until softened, 3 to 5 minutes.
Stir in flour, tomato paste, & thyme and cook until fragrant, about 1 minute.
Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps.
Stir in broth, mushrooms, and bay leaf. Nestle roasts into multicooker, adding any accumulated juices.
Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 65 minutes.
Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
Transfer roasts to carving board, tent with aluminum foil, and let rest while finishing gravy.
Discard bay leaf. Using highest saute function, cook gravy for 5 to 10 minutes, until slightly thickened.
Turn off multicooker & season gravy with salt & pepper to taste.
Arrange beef on serving dish, spoon 1/2 cup gravy over top, and sprinkle with parsley.