Perfect Roast Beef in a Pressure Cooker

This recipe isa fantastic recipe. The pot roast cooks quickly and the meat is perfectly moist and tender. Pot roast dinners are one of the down-home comfort dinner that reminds me of wonderful memories I still have, those Sunday afternoon dinners at my grandpa’s house after church when I was growing up.

1 beef eye of round roast or chuck roast, about 11/2- to 2 lbs.

Seasoned salt and freshly ground pepper, to taste

2 tablespoons Olive oil

10-12 pearl onions, peeled and slice off the root ends

6 carrots, cut diagonally into chunks

3 stalks celery, cut into large chunks

5 portabella mushrooms, sliced

2 tsps. Worcestershire Sauce

3-4 cups water

3 bay leafs

1 envelope Lipton® Recipe Secrets ® BEEFY ONION

1 envelope Lipton® Recipe Secrets ® ONION MUSHROOM

Prepare the vegetables and set aside.

Season roast with garlic salt and pepper on all sides. In a medium fry pan, heat the oil on medium/high heat, add roast and brown on all sides.

Remove roast from the pan then blot off excess oil off the roast.

Place the roast on a rack in the pressure cooker. Then, add the carrots, celery, pearl onions, mushrooms, bay leafs, and soup mixes.

Then add Worcestershire sauce. Pour water over the meat, enough to almost cover the meat.

Close the pressure cooker lid and lock securely; Plug pressure cooker and heat the pressure cooker on high heat until it releases steady steam indicating it has reached correct pressure according to manufactures directions.

The air vent/cover lock will pop up, indicating pressure is reached.

Next, reduce the pressure heat (according to manufactures directions), level needed to maintain high pressure; cook for 1 hour.

After the hour is up, turn heat off, unplug the pressure cooker. Let pressure cooker pressure drop naturally. Don't use quick release!!!!

After the lid unlocks, carefully open and remove the roast and vegetables. Cover with aluminum foil to rest while you make the gravy.

* To make the gravy, strain the broth into a medium saucepan. Cook uncovered for 2-3 minutes, until the broth comes to a low boil. Thicken the broth by adding 2 tablespoons of a flour/salt/pepper mix with about 1/2 cup COLD water, whisk together to remove lumps. Then cook uncovered for 4 to 5 minutes until thickened.

With left overs, you can make old-fashioned hot roast beef sandwiches.

Just heat up the mashed potatoes and gravy.

Thinly sliced roast beef and place slices of it on bread of your choice, I usually use bakery garlic bread.

Season beef with salt and pepper. I add about ½ tsp. of pure horseradish to meat.

Place another bread slice on top. Cut sandwich in half, corner to corner, forming two triangles.

Place a big scoop of mashed potatoes between the 2 halves of sandwich. Pour gravy over the top of sandwich halves and mashed potatoes.

Place plate into the microwave and heat through, about 2 minutes.