Reply #5: Pot Roast [View All]

I brown the roast in some olive oil until well seared. Remove the roast and cook a large sweet onion until golden. Add chopped Celery, two cloves of garlic and diced carrot. These are the foundation for your gravy. I then add two cans of beef broth (or home made if you got it). You can also add 1/2 cup of red wine and reduce quantity of the broth. Now here's the important part! Add one pack of Lipton onion soup mix. Return the roast to the pan. You can now lock the pan and bring to pressure on medium heat. When the cooker starts to hiss, turn the cooker to the lowest heat possible while still keeping up a gentle hiss.

Depending on the size of the roast I would check it in about 45 minutes. At this point I add a butter/flour mix to get the gravy to thicken. I take the roast out and give the liquid a whiz with the hand blender. Put the roast back in and add potatoes, carrots, and celery rib chunks. Bring the pot back up to pressure and cook for about 15 to 20 minutes more. Check things again--- If done remove meat and vegetables and let rest under aluminum foil. You should have a nice gravy going. You may need to adjust thickness of gravy.

It's really just trial and error.