Perfect Pot Roast (pressure cooked)
- 4 tablespoons vegetable oil
- 2-3 pound beef chuck roast
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 2 pinches ground black pepper, divided
- 1/2 cup red wine, or cranberry juice
- 2 cups beef stock/broth
- 2 tablespoons minced garlic
- 1 sprig fresh thyme , or 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 3 large potatoes, cut into 4-6 pieces each
- 1 large onion, peeled and cut into wedges
- 2 cups baby carrots
- 2 ribs celery, cut into 1" pieces
- 2 tablespoons corn starch, optional
Preparation time 20mins
Cooking time 80mins
Add oil to pressure cookerand heat on high or "brown" with the lid off.
Sprinkle the top of the roast with half the celery salt, onion powder and 1 pinch of ground black pepper.
Place the roast, seasoned side down, in pressure cooker to brown. Sprinkle the remaining celery salt, onion powder and black pepper over the top as the bottom browns. Once the bottom has seared until dark brown and almost crusty, flip the roast and sear the other side.
Pour in the red wine, or cranberry juice,stab the roast with a meat fork and push the meat around the bottom of the pan to release the glaze you've created. Add the broth/stock, garlic, thyme, bay leaves and salt. Securely lock the pressure cooker lid and set the cooker to high and cook for 40 minutes.
Perform a quick release to release pressure. Safely remove lid and add the vegetables. Re-lock the lid and set the cooker to high and cook for an additional 5 minutes.
Perform a quick release to release pressure. Remove meat and vegetables, discarding the bay leaves.
Optional gravy: Set pressure cooker to "brown". In a small bowl, add 2 tablespoons of cold water to the corn starch to make a slurry. Slowly add slurry to liquid in pressure cooker and stirring constantly, to prevent lumps, cook until thickened.