This pot roast dinner is very easy, fairly fast, and a family favorite.
Servings: 4-5Prep Time: 15 minutes Cook Time: 45 minutes
3 lbs. chuck roast
4 stalks celery
5 medium carrots
6 medium potatoes
1 large onion
1/4 c. olive oil
1 (1 oz.) packet dry french onion soup mix
2 cups beef broth
2 Tbsp corn starch (or flour for gravy)
(All measurements are approximate-sorry, I don’t use measuring devices for this type of cooking.)
In an 8 quart pressure cooker pour enough olive oil to coat the bottom of the pan and allow oil to heat up. Seer roast on all sides to brown and remove from pan.
Pour a cup of the beef broth into the pan and whisk to scrape the drippings from the bottom of the pan until it is fairly clean, tilt the pan if needed to scrape along the sides, keep this liquid in the pan and use it for cooking. Pour in remaining broth and soup mix, stir to combine, and put the roast in the basket and seal the pressure cooker.
Cook on high, when rocker starts spitting steam, begin timing and cook on medium high for 30 minutes.
Meanwhile, wash, peel, and cut in halves the; celery, carrots, potatoes, and onion, add to roast when 30 minutes of cooking tome has been completed.
Cook roast and vegetables for 15 minutes longer on high, turn down to medium high when rocker begins to rock steady and cook 15 minutes longer.
Remove from heat, cool, and make gravy with the juice and enjoy!
Note, I am using an 8 quart Presto pressure cooker with a basket for this recipe. Please follow all cooking instruction for your pressure cooker. Also, some people use ranch seasoning instead of the onion soup mix, they are both good.
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