Ingredients
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3 lbs chuck roast
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1 tablespoon Season-All salt
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1 tablespoon olive oil
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1 cup peeled baby carrots
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1 cup chopped celery
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1 cup sliced onion
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1 3/4 cups water
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1/4 cup Worcestershire sauce
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5 medium potatoes, peeled and cut in half lengthwise
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1/2 teaspoon pepper
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2 teaspoons beef bouillon powder or 2 teaspoons beef base
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2 bay leaves
Instructions
- Coat roast with SeasonAll.
- In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
- Add carrots, celery and onions when meat is nearly browned.
- Add water and Worcestershire sauce.
- Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
- Lock pressure cooker lid in place and bring to pressure over medium-high heat.
- Adjust heat to stabilize pressure at about medium pressure.
- Cook for one hour.
- Release pressure naturally - don't use quick release.
- As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
- If not, add water, if necessary, and return to pressure.
- When done, release pressure and serve.