Pot Roast in the Pressure Cooker

Serves 6 in about 2 hours. Steak seasoning goes in first, and butter finishes the pot.

Ingredients

• 2-3 lbs chuck roast, cut in two equal pieces
• 1 ½ teaspoons kosher salt (or any coarse salt) divided
• ½ teaspoon black pepper
• 2 teaspoons steak seasoning (montreal, etc.)
• 2 tablespoons vegetable oil
• 1 cup beef or chicken broth
• ½ cup v8 juice
• 1 teaspoon liquid smoke (this will not make it too smoky, only add some flavor)
• 1 tablespoon worcestershire sauce
• 2 teaspoons garlic powder
• 1 yellow onion, chopped in 2" pieces
• 1 bay leaf
• 5 sprigs of thyme (or 1 tsp dried)
• 3 large carrots cut in thirds (or large chunks)
• 3 ribs of celery, cut in large pieces
• 5 or 6 small potatoes (leave whole)
• ⅓ cup all purpose flour
• 4 tablespoon butter
• 1 pinch of salt (or to taste)

Method

1. Season both sides of the roast with 1 tsp salt, the pepper, and steak seasoning. keep it nearby.
2. Set pressure cooker to Sauté mode. When the display reads "Hot" add the vegetable oil.
3. Set the roast into the pot and let it brown for 8 minutes. Then flip it and brown on the other side for 8 minutes.
4. While the roast is browning, prepare your vegetables and the sauce.
5. Stir the broth, V8 juice, Worcestershire, and liquid smoke together. Then stir in the garlic powder and the remaining 1/2 tsp of salt. keep it nearby.
6. Lift out roast and set on a plate.
7. Stir in the onion and cook for a couple of minutes, while stirring often.
8. Tip in the broth mixture. Stir, scraping up the brown bits from the bottom of the pot.
9. Tip in the bay leaf and thyme. Leave it to contents come to a simmer.
10. Put the roast back in the pot.
11. Stir in the celery, carrots, and potatoes**.
12. Close the lid and set the steam release knob to the Sealing position.
13. Press the Cancel/Keep Warm button to cancel the Sauté mode.
14. Press Manual (or Pressure Cook) and use the +/ - buttons to set the time to 60 minutes - for a 2 to 3 lb roast. High Pressure. (if your roast is more than 2" thick, add 15 minutes).It can take the pot several minutes to get to pressure. That's normal.
15. When the cook cycle ends, let the pot naturally release the pressure for 15- 20 minutes. Then manually release any remaining steam.
16. When the pin in the lid drops, open the lid facing it away from your face. Turn off the pressure cooker.
17. Lift out the roast and vegetables to a platter to rest while you make the gravy. It is fine to leave the onions in the liquid.
18. If your roast is not as tender as you'd like, put it back in for 15 minutes. Keep the veggies in a covered dish.
19. Press the Sauté (or browning button on other brands) button.
20. Put the flour and butter in a microwave safe dish. Microwave for about 20 seconds. Mix well, until combined.
21. When the liquid in the pot starts to simmer, add the butter/flour mixture and stir well, until it starts to thicken.
22. When gravy is thickened, turn off the pressure cooker and taste the gravy. Adjust salt, if you want it.
23. Plate the pot roast and vegetables. Tip in gravy over as desired.

More instant pot ideas are in the instant pot collection.