Pressure Cooker Pot Roast

By Renna

This pot roast recipe is for an electric pressure cooker, if you don't have one, you should, they rock!! I use Cuisinart. Quick, easy and yummy!

Ingredients

• Roast:
• 4 tablespoon vegetable oil
• 2-3 lb beef chuck roast
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• Pepper to taste
• 3 teaspoons beef base mixed into 3 cups water (beef base comes in a jar and can be found in most groceries and is MUCH better than using boxed beef broth and makes as much broth as about 12 or more boxes of broth. )
• 2 tablespoons minced garlic (I use store bought jarred minced garlic
• 1 teaspoon thyme
• 2 bay leaves
• 1 teaspoon salt
• Vegetables:
• 6 small redskin potatoes, halved
• 2 small onions, quartered
• 2 cups baby carrots
• 2 stalks celery, cut in 1" pieces
• 2 tablespoons corn starch if you want to thicken juice (which I don't)

Preparation

Step 1

Add oil to cooker, heat on high or 'brown' with lid off.

Sprinkle top of roast with half celery salt, onion powder and pinch of pepper.

Place roast, seasoned side down in cooker, season top side like #2. Sear until until dark brown, almost crusty, flip over and sear other side.

Pour in 1/2 cup beef base blend, stab roast with meat fork and push around on bottom of pan to release the glaze you've created.

Add remainder of beef base, garlic, thyme, bay leaves and salt. Lock on cookers lid, set to high and set timer for 40 minutes.

Perform quick release, remove lid and add vegetables. Re-lock lid, set to high and timer for 5 minutes.

Perform quick release, remove to serving platter. Serve covered in the juice from the cooker