Ingredients 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained1/2 cup beef broth1/2 cup ketchup3 tablespoons brown sugar2 tablespoons Worcestershire sauce4 teaspoons prepared mustard3 garlic cloves, minced1 tablespoon soy sauce2 teaspoons pepper1/4 teaspoon crushed red pepper flakes1 large onion, halved and sliced1 medium green pepper, halved and sliced1 celery rib, chopped1 boneless beef chuck roast (2 to 3 pounds) 3 tablespoons cornstarch1/4 cup cold water View Recipe Directions In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.Remove roast. Strain cooking juices, reserving vegetables. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Return beef mixture to pressure cooker. Stir. Serve roast and vegetables with gravy. Nutrition Facts 1 serving: 365 calories, 15g fat (6g saturated fat), 98mg cholesterol, 792mg sodium, 25g carbohydrate (16g sugars, 2g fiber), 31g protein. Originally published as Melt-in-Your-Mouth Chuck Roast in Cook It Fast, Cook It Slow RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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