Comfort Food for the cold days ahead: Beef Roast with Mushroom and Onion Gravy

2 Lb Chuck eye of round roast

2 cups warm water

1 beef bullion cube

1 clove garlic, peeled

Salt

Pepper

Spice Mix:

Dried Oregano

Dried Parsley

Dried Basil

Dried Rosemary

2 Cups Mushrooms, sliced and cleaned

5 Pearl Onions, peeled and halved

1 teaspoon Olive Oil

1-2 tablespoons cornstarch and 1/8 cup water

Preparation instructions (Using Electric Pressure Cooker)

Set cooker to high heat, and pour in olive oil. Sprinkle salt, pepper and spice mix onto the bottom of the pot. Place the roast into the pot, and liberally sprinkle the top side of the beef with the salt, pepper and spice mix. Turn roast over to sear every edge.

Heat water up, and mix in bouillon cube, until dissolved. Pour bouillon into the pot, add garlic. Set cooker to meat pressure cooking setting, and seal top. Cooker should cook for 25 minutes under pressure. When done, slowly let out steam, and remove top.

Add mushrooms, milk and onions, halved. Let cook under high heat for 30 minutes.

After 30 minutes, remove meat to oven (to keep warm, not to cook). In a measuring cup, mix cornstarch with cold water, and pour into pot. Cook under high heat for 30 minutes, stirring often, until the grave reaches a thick consistency. Slice beef, and pour gravy on top. Enjoy!

bon appetit