Things You'll Need
3 pound chuck roast
1 tbsp. Season All salt
1 tbsp. olive oil
1 cup peeled baby carrots
1 cup chopped celery
1 cup sliced onions
1 3/4 cups water
1/4 cup Worcestershire sauce
5 medium potatoes, peeled and cut in half lengthwise
1/2 tsp. pepper
2 tsp. beef bouillon powder or 2 tsp. beef base
2 bay leaves
If you are short on time but want a hearty, home-cooked beef pot roast, then pressure cooking is the answer. Pressure cooking can cook a meal in half the time of conventional methods. And you can save money using less expensive cuts of meat that still cook tender and juicy. Modern pressure cookers are easier to use than the older models. The newer version has safety features with a pop up indicator rod that shows when the desired pressure is reached. Newer models have a series of five or more pressure release mechanisms designed to safely vent steam if over-pressure occurs.
Read instructions for your specific cooker.
Coat the roast with Season All. Brown it in olive oil, using a non stick pan. Then, place the roast in the pressure cooker.
Add carrots, celery and onions to the browned roast.
Add water and Worcestershire sauce.
Arrange the potato halves on top of roast. Add pepper, beef bouillon powder and bay leaves.
Lock the pressure cooker lid in place and bring the cooker to pressure over medium-high heat.
Adjust the heat to stabilize the pressure at medium.
Cook for one hour.
Release the pressure naturally by letting the cooker cool at room temperature for several minutes. When pressure is released open lid carefully, food will be hot.
Pressure cookers vary, so test the meat and potatoes with a fork to be sure they are done. If not, add water, if necessary, and return to pressure.
When food is cooked completely, release pressure naturally and serve.
Make sure the pinhole of light is visible through the vent pipe. If not, poke the pipe with a toothpick or wire. Don't fill the cooker more than 2/3 full to allow room for pressure to build.