Best Pressure Cooker Pot Roast

By kathya5084

Ingredients

• 3 1/2 pound beef chuck roast
• 3 tablespoons all-purpose flour
• Salt and pepper
• Montreal Steak Seasoning
• 2 tablespoons olive oil
• 1 1/2 cups beef stock or broth
• 1/2 cup dry red wine (I use cabernet Sauvignon)
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced garlic
• 1 teaspoon dry thyme or 1 tablespoon fresh chopped thyme
• 2 bay leaves
• 1 pound package (31/2 cups) baby dutch potatoes
• 1 yellow onion, cut into wedges
• 4 cups baby carrots
• 2 ribs celery, cut into 1-inch lengths
• Optional
• 1 tablespoon cornstarch, mixed into 2 tablespoons water
• 3 tablespoons butter or margarine

Details

Servings 6
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

Sprinkle the chuck roast with Montreal Steak Seasoning then lightly coat with flour that has been seasoned with salt and pepper.
With the cooker’s lid off, heat oil on HIGH or “brown,” until sizzling. Place the floured roast in the cooker and brown on each side.
Add the beef broth, wine, vinegar, garlic, thyme, and bay leaves to the cooker. Stir to mix. Add the vegetables and lay the thyme sprigs on top.
Securely lock the cooker’s lid and set for 65 minutes on HIGH for a 3 1/2 pound roast. Cook 60 minutes for 3 pounds, 70 minutes for 4 pounds, 75 minutes for 4.5 pounds and 80 minutes for 5 pounds.
Let the cooker’s pressure release naturally 10 minutes before quick releasing any remaining pressure.

[Optional]
Carefully transfer roast and vegetables to a serving dish and cover with aluminum foil. Set the cooker to HIGH or “brown” with lid off and whisk the cornstarch and water into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter. Smother meat and vegetables with the gravy before serving.

Calories:
Chuck Roast = 64 per ounce
Gravy w/o optional ingredients = 85 per 1/2 cup
Gravy w/ optional ingredients = 125 per 1/2 cup
Potatoes = 54 per 1/2 cup
Carrots = 83 per cup