Set your pressure cooker to a high SAUTÉ setting.
Pat the chuck roast steak with a paper towel to dry. Then, generously season each side with salt and pepper.
Heat oil in the pressure cooker. Brown each side of chuck steak for about 6 to 8 minutes, set aside.
On the same pot, saute the onions, stirring frequently until almost translucent. Add in the garlic and tomato paste, continue to saute until fragrant.
Add the mushrooms and saute for about 2 minutes. Add a pinch of salt.
Stir in the wine.
Pour in the beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, and potatoes.
Add the browned beef on top. Change the setting to “manual”. Cook on high pressure for 45 minutes. When finished, quick-release the pressure according to your pressure cooker’s manufacturer’s directions.
Add in the carrots and cook on high pressure for 10 minutes. Quick-release the pressure once again.
Remove the beef, potatoes, and carrots from the pressure cooker, and if preferred, shred the beef.
Change the setting to high SAUTÉ. Bring broth to a boil. Add the cornstarch and water mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.
Adjust the consistency to your liking by adding more beef stock if too thick, or more cornstarch if too liquid.
Once done, serve the beef, potatoes and carrots, pouring broth on it to taste. Enjoy!
Servings 6