Pressure Cooker Beef Daube Provencal

Name: Pressure Cooker Beef Daube Provencal
Ingredients: 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes; 1-1/2 teaspoons salt, divided; 1/2 teaspoon coarsely ground pepper, divided; 2 teaspoons olive oil; 2 cups chopped carrots; 1-1/2 cups chopped onion; 12 garlic cloves, crushed; 1 tablespoon tomato paste; 1 cup dry red wine; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/2 cup beef broth; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 bay leaf; Dash ground cloves; Hot cooked pasta or mashed potatoes

"My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. —Brenda Ryan, Marshall, Missouri..."

INGREDIENTS

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1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes

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1-1/2 teaspoons salt, divided

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1/2 teaspoon coarsely ground pepper, divided

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2 teaspoons olive oil

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2 cups chopped carrots

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1-1/2 cups chopped onion

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12 garlic cloves, crushed

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1 tablespoon tomato paste

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1 cup dry red wine

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1 can (14-1/2 ounces) diced tomatoes, undrained

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1/2 cup beef broth

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1 teaspoon chopped fresh rosemary

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1 teaspoon chopped fresh thyme

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1 bay leaf

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Dash ground cloves

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Hot cooked pasta or mashed potatoes

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