Pot Roast (very good)

By zircon50

Ingredients

• 3 lb. eye of round beef roast (or beef roast of your choice)
• 2 tablespoons vegetable oil
• salt and pepper, to taste
• 1 Medium white onion, peeled and quartered
• 3 cloves garlic, peeled
• 4 Medium carrots, peeled and sliced into 2"-3" pieces
• 8 Small baby red potatoes, washed and halved
• 2 stalks celery, washed and cut into 2"-3" pieces
• 1.5 tablespoons tomato paste
• 2 cups beef broth
• 1 tablespoon Italian seasoning
• 1 packet beef gravy mix

Preparation

Step 1

Season the roast with salt and pepper. Add the oil to the slow cooker and press the chicken/meat button. Add the oil to the pain and wait a couple of minutes to heat (do not put lid on yet). Add the roast and let brown on each side, turning as needed every couple of minutes. Remove browned roast from pressure cooker and set aside. Now add the onions, garlic, carrots, potatoes, and celery and stir. Cook for about 3-4 minutes. Make a small space on the bottom of the pressure cooker and add the tomato paste and cook for 1-2 minutes. Stir well. Place the browned roast on top of the vegetables. Add in the beef broth and Italian seasoning.

Hit Stop/Keep Warm on the pressure cooker.

Put the lid on, making sure the steam vent valve is closed. Press the chicken/meat button mode again and adjust the time to 45 minutes. Once done, carefully use the valve to release the steam. Once done, open the lid carefully. Remove the roast and set aside, tented with foil, for at least 15 minutes. Use a slotted spoon to remove all of the vegetables and set aside.

Put the chicken/meat mode on again and whisk in your gravy mix packet. You could also do a slurry of cornstarch and water - whatever your choice. Let come to a boil for at least 3 minutes. Taste, and season as needed.

Slice the roast and serve with the vegetables and gravy.