Ingredients:
9 lbs rump steak or 9 lbs chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine
Directions:
Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.
Servings: 15
Time preparation: 10 min.
Time total: 45 min.