Ingredients
1 (3- to 4-pound) boneless beef chuck roast
Salt and pepper
1 tablespoon vegetable oil
1 onion, finely chopped
2 cups beef broth
2 pounds small (1 to 3 inch) Yukon Gold potatoes
For seasoning I use either Cavender's Greek Seasoning or a packet of Lipton's onion soup mixed with a can of mushroom soup poured directly on the roast in the pot.
Directions
Pat beef dry with paper towels and season with salt and pepper. Select Saute and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes. Remove to a platter when browned.
Add the chopped onions to the oil in the pot. Cook, stirring occasionally until softened, about 3 minutes. Stir in broth and simmer until slightly reduced, about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering.
Put the browned pot roast and any accumulated juices in the pressure cooking pot. Add seasonings and lock lid in place.
Select High Pressure and set the timer for 80 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.
Add in the potatoes on top of the roast; lock the lid and set to high pressure for 10 minutes. 10 minute NPR then quick release.
Carefully remove lid. Transfer potatoes and beef to serving dishes. Tent beef loosely with aluminum foil, and let rest for 15 minutes before carving.
To thicken gravy, make a slurry of cornstarch and water (3T cornstarch with 3T water) and mix in to juices in the pot. Cook while stirring on Saute until thickened.
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