Bucky's Recipe

Pressure Cooker Beef in Beer and Mustard Gravy

Category: Beef

1 c. water
3 T. Dijon mustard
2 large onions, thickly sliced
1 c. chopped carrots
2 bay leaves
3 - 4 lb. beef chuck roast
12 oz. lager beer
salt and pepper

In pressure cooker, combine water, mustard, onion, carrot and bay leave. Add meat and pour beer on top. Do not stir. Lock lid and bring to high pressure. Reduce heat to maintain high pressure and cook 45 - 55 minutes. Cool naturally and remove meat. To concentrate broth for gravy, boil liquid 3 - 4 minutes. Add more mustard and salt and pepper to taste.