Instructions

• Season the beef chuck all over with salt and freshly cracked black pepper. This is the flavor base to start with.
• Heat 2 tablespoons of olive oil in a big skillet on medium-high heat. When it’s good and hot, brown the beef on all sides. This seals in juices and builds flavor. Then transfer the beef to your pressure cooker insert.
• Add the last tablespoon of olive oil to the skillet. Toss in the diced onion, carrot, and celery, cooking them down about 5 minutes until soft and smelling sweet.
• Stir in the grated garlic and keep cooking for just a minute so it doesn’t burn.
• Mix in the tomato paste and cook it for 2 more minutes, stirring often so it thickens and blends.
• Deglaze the pan with your red wine or balsamic vinegar. Scrape up all the browned bits stuck to the bottom cause that’s pure flavor liquid gold. Pour this all over the beef in the pressure cooker.
• Seal the lid, make sure your sealing ring is in place, and lock it down. Set to cook on high pressure for about 50 minutes. When done, you can do a natural release or wait 10 minutes then quick release carefully.
• Open the lid, pull the beef out and shred it with two forks right in the cooker insert. Stir the beef back into the sauce, check seasoning and add salt or pepper if you wanna.
• Serve it over fresh pasta sheets with a drizzle of olive oil and a handful of grated parmesan on top. You’re gonna love the way those flavors layer and melt in your mouth.