Pot Roast – Pressure Cooker

Prep the Meat

1. Mix Dry Rub ingredients.

   Cover Chuck Roast with dry rub on all sides.

   Let sit for 30mins - 1 hour

2. Put carrots in foil.

   Put potatoes in foil.

   Set both aside.

Brown The Meat

1. Set Pressure Cooker on high sauté.

   Brown all sides of the meat, about 2 minutes per side.

   Remove meat and set aside.

2. Add Butter to deglaze the pot and scrape off the brown bits at the bottom with a wooden spoon.

   Add Worcestershire sauce to help deglaze.

3. Add Onions and Celery, sauté until just soft.

   Add Garlic, sauté for 1 min.

   Turn off sauté mode.

Build the Pot

1. Add a trivet to the pot, on top of onions and celery, and place meat on the rack.

   Top meat with mushrooms.

   Pour Beef Broth and Wine over the meat.

2. Place foil wrapped carrots and foil wrapped potatoes on top of meat.

   Seal the pressure cooker.

   Cook on high pressure for 1 hour with delayed release.

Make Gravy

1. In a small bowl mix cornstarch and milk. Mix until there are no lumps and liquid is smooth.

2. When pressure cooking is finished, remove the potatoes and carrots from the pressure cooker and from the foil and place in a bowl.

   Remove the meat and set in a large bowl. With Tongs pull the meat into large chunks. Set aside

   Set pressure cooker on high sauté mode.

   Add the cornstarch mixture and Au Jus packet to the pot and mix well as it thickens.

3. As the gravy starts to thicken, add meat, potatoes, and carrots to the pot.

   Mix well and wait for mixture to rapid bowl. Then turn off heat.

Serve

1. Serve in a bowl and garnish with fresh parsley.