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Ingredients
3 Pounds chuck roast, cut into large (2- to 2 1/2-inch) chunks
Salt and black pepper
Oil for searing
1 Medium onion, chopped
5 Garlic cloves, minced
2 Bay leaves
1/2 Teaspoon ground cumin
1/4 Cup red wine
2 Chipotle peppers with some of their adobo sauce, minced
1 (28 ounce) Can chopped tomatoes in juice
Instructions
Season meat well with salt and pepper; sear in the oil in pressure cooker over medium-high heat until well browned. Add the onion, garlic, bay leaves, cumin, wine, chipotle peppers and tomatoes with their juice. Stir well, scraping any bits from the bottom of the pan. Lock on the lid and bring to full pressure over high heat. Reduce heat to medium-high and maintain pressure for 20 minutes. Allow pressure to drop naturally.