I was recently given an electric pressure cooker. Today I tried it for the first time with the following recipe. It was outstanding.
Savory Pressure Cooker Pot Roast
3 lbs chuck roast
1 tablespoon Season-All salt
1 tablespoon olive oil
1 cup peeled baby carrot
1 cup chopped celery
1 cup sliced onion
1 3/4 cups water
1/4 cup Worcestershire sauce
5 medium potatoes, peeled and cut in half lengthwise
1/2 teaspoon pepper
2 teaspoons beef bouillon powder or beef base
2 bay leaves
Coat roast with SeasonAll.
In a non-stick pan brown meat in olive oil, on high, on all sides to sear in juices. Transfer to the pressure cooker.
Add carrots, celery and onions.
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.