Chianti Pot Roast

Delightfully borrowed from a cookbook that lives in Ohio.

4 tbs Olive Oil
2-3 lbs Beef Chuck Roast, cubed
½ tsp salt
½ tsp garlic powder
Black pepper, just a pinch
1 ½ cups Chianti, split into two ¾ cup portions
1 ½ tsp beef base, mixed with 1 ½ cups water
3 oz tomato paste
2 tsp sugar
2 tbs minced garlic
1 ½ tsp Italian Seasoning
8 oz baby bella mushrooms, sliced
4 med tomatoes, cut into large chunks
2 tbs corn starch


Add the oil to the Pressure Cooker and heat on high heat or “brown” with the lid off.

Sprinkle all of your cubed beef with the salt, garlic powder, black pepper. Add into the pressure cooker and sear on all sides.

Pour in ¾ cups of the Chianti. Add the beef base, tomato paste, sugar, garlic, and Italian Seasoning into the pressure cooker. Secure the lid and set on high for 40 minutes.

Perform a steam release on the cooker, and remove lid. Remove the meat and cover with aluminum foil. Add mushrooms and tomatoes into the cooker, if low on juice add the leftover ¾ cup Chianti. To thicken the sauce, stir in the 2bs of corn starch.

After 6-8 minutes, pour the mushroom and tomato mixture over your beef. I served mine over Gnocchi