Perfect Pot Roast

By Katecooks

Ingredients

• Roast:
• 4 tbs EVOO
• 2-3 lb beef chuck roast
• 1/2 tsp celery salt
• 1/2 tsp onion powder
• Ground black pepper
• 1/2 cup red wine
• 2 cups beef stock
• 2 tbs minced garlic
• 1 sprig fresh thyme
• 2 bay leaves
• 1 tsp salt
• Vegetables:
• 6 small red potatoes, halved
• 2 small onions, peeled and quartered
• 2 cups baby carrots
• 2 stalks celery, cut into 1 in pieces
• 2 tbs corn starch, optional

Preparation

Step 1

1. Add the oil to the pressure cooker and heat on brown.

2. Sprinkle the top of the roast with half of the celery salt, onion powder and a small pinch of black pepper.

3. Place the roast, seasoned side down in pressure cooker to brown. Sprinkle remaining celery salt, onion powder and a small pinch of black pepper over the other side of roast, brown on that side.

4. Pour in red wine, stab roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created.

5. Add the beef stock, garlic, thyme, bay leaves and salt. Lock the lid and cook on high for 40 minutes.

6. Perform a quick release and add the vegetable. Re-lock the lid and cook on high for another 5 minutes.

7. Perform a quick release. Serve roast and use au jus for gravy, or thicken juices using cornstarch in 2 tbs water on brown setting of cooker.