Pot Roast

Name: Pot Roast
Yield: Makes 4 to 6 servings
Ingredients: 2½ to 3 pounds chuck roast; Salt and pepper; 3 tablespoons olive oil; 1 cup onion, thinly sliced; 1 cup carrots, peeled and diced small; 1 cup celery, peeled and diced small; 2 cups beef broth; 2 tablespoon A1 sauce; 2 tablespoons Worcestershire; 8 red bliss potatoes; 1 bay leaf; Salt and pepper

By Fagor

Ingredients

2½ to 3 pounds chuck roast
Salt and pepper
3 tablespoons olive oil
1 cup onion, thinly sliced
1 cup carrots, peeled and diced small
1 cup celery, peeled and diced small
2 cups beef broth
2 tablespoon A1 sauce
2 tablespoons Worcestershire
8 red bliss potatoes
1 bay leaf
Salt and pepper

Procedure

Season the roast heavily with salt and pepper. Sear the chuck roast on all sides.

Add all Ingredients into the cooker; close and lock. Bring to pressure and cook for 1 hour at high pressure.

Release pressure using natural release method. Serve with juices and vegetables.