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photo Pressure Cooker Mushroom Pot Roast Recipe | Say Mmm

Pressure Cooker Mushroom Pot Roast

Packed with wholesome veggies and tender beef, this is one company-special entree all ages gobble up. Serve mashed potatoes alongside to soak up every last drop of the beefy gravy. —Angie Stewart, Topeka, Kansas Skip links
10 Servings - 1 hr 30 min - tasteofhome.com
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Servings:10  | Calories:549 | Total Fat:34g  | Chol:165mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
52 %
Sat Fat 13g
65 %
Total Carb 15g
5 %
Fiber 3g
12 %
Sugars 4g
---
Cholesterol 165mg
55 %
Sodium 594mg
25 %
Protein 37g
75 %
Calories:
80% Boneless beef chuck roast
11% Others combined
5% Dry red wine
2% Cornstarch
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 cups dry red wine or reduced-sodium beef broth
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

 Directions : View recipe directions on tasteofhome.com
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