This is a super easy recipe and SO good! Makes it's own gravy. I adapted this from my favorite crock pot recipe for pot roast. Just cook and serve with steamed rice. I'm new to pressure cooking and I just LOVE it!

Ingredients

6 serv.

chuck roast, 2-3 inches thick↗3 lbs
vegetable oil↗2 tablespoons
(1 7/8 ounce) envelope onion soup mix (or onion mushroom soup mix)1 ounce
(10 3/4 ounce) cans cream of mushroom soup2 ounce
water (or beef or chicken stock)1 cup

Step-by-step instructions

1
Brown meat on all sides in oil in cooker.
2
Mix all other ingredients and add to cooker, coating meat.
3
Cover and cook 50-60 minutes after control jiggles.
4
Cool cooker normally for 5 minutes, then place under faucet to depressurize.
5
The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

Source: food.com

Original recipe ↗

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