Combine all marinade ingredients in a saucepan and bring to a boil over high heat.

Place the meat in a heatproof container. Pour the marinade over the meat and let cool. Cover and refrigerate for at least 6 hours, or up to 3 days.

Remove the beef, reserving the marinade, and pat it dry with paper towels.

Heat the oil in a pressure cooker over medium-high heat. Add the beef and sprinkle with salt. Cook for about 15 minutes, turning occasionally, until browned on all sides.

Add the marinade and bring to a boil. Cover and bring the cooker to the appropriate pressure, then reduce heat to very low and cook for 1 hour.

Depressurize the cooker and remove the meat. Transfer cooking juices to a saucepan and let rest for 10 minutes to allow fat to rise.

Skim visible fat from the cooking juices and bring to a boil. Boil gently for 5 minutes, then stir in the dissolved potato starch to thicken.

Strain the sauce and pour all but 1 cup over the meat. Set aside.

Combine carrots, onions, and 1 cup water in a saucepan, bring to a boil, cover, and boil gently for 5 minutes.

Put potatoes in another saucepan, cover with cold water, bring to a boil, and boil gently for 12 to 15 minutes until almost cooked but still firm. Drain and add to the carrots and onions.

Pour reserved cup of wine sauce into a medium saucepan, add mushrooms, cover, bring to a boil, and boil gently for 5 minutes.

At serving time, reheat the meat in the sauce over low heat. Add the carrots, onions, and potatoes to the mushrooms and heat until hot.

Cut the meat into 1-inch-thick slices and arrange on a platter. Surround with vegetables and pour sauce over and around them. Sprinkle with parsley and serve.