Description
Pot roast perfection in under two hours.
Ingredients
Scale
- 3 pound chuck roast
- 3 tablespoons Tom’s Steak Rub, or seasoned salt of your choosing
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 tablespoons white vinegar
- 1 package baby carrots
- 5 medium potatoes
- 1 large onion, quartered (optional)
Instructions
- Massage 2 tablespoons of Tom’s Steak Rub or seasoned salt into the roast. Meanwhile in a large skillet, heat the olive oil over medium high heat. Once the oil is hot, place the roast in the skillet and sear 1 to 2 minutes, or until brown, on all sides. Remove the roast from the skillet and place it in your pressure cooker.
- Deglaze the skillet by pouring in 1 cup of the beef broth, stirring and scraping the skillet to make sure all of the tasty bits come up off the bottom. Pour the deglazing liquid, the remaining cup of broth, and the vinegar into the pressure cooker with the roast.
- Put your lid on, lock it down, and cook on high pressure for 70 minutes. Natural release for 8-10 minutes, or until the pressure has completely released. This helps ensure really tender meat. Hit the quick release to be sure to let off any remaining pressure. Unlock the lid and remove the roast (but not the liquid) from the pressure cooker. Place it on a serving platter loosely tented with foil.
- Place the carrots, potatoes, and onion into the pressure cooker with the remaining cooking liquid. Put the lid on, lock it down, and cook on high pressure for 8 minutes. Quick release, open the pressure cooker, and remove the veggies, placing them on the serving platter with the roast.
- For added flavor, serve with cooking liquids poured over the top. Enjoy!