Pressure Cooker Pot Roast

Turn heat under pressure cooker to medium and add olive oil. Sprinkle roast on all sides with salt and pepper. Place into the cooker and brown all over, about 10 minutes per side.

Add onion, gravy mix, ranch dressing mix and Italian mix, beef broth, paprika, Worcestershire sauce, garlic, and beef bouillon cube all over the roast in the cooker. The pressure cooker will distribute everything just fine.

Turn heat to high, let liquids come to a boil, and then seal the pressure cooker. Wait until a steady stream of steam is being emitted, and immediately turn to medium low, and begin timing 30 minutes from this point.

After 30 minutes of a steady stream of steam from the cooker, remove from heat and run cold water over the cooker until pressure recedes. Open the cooker and add bay leaves, carrots and potatoes to the liquid surrounding the roast.

Place the cooker back on the stove and bring to high heat and a boil. Seal the cooker with its cover, wait until it’s emitting a steady stream of steam, turn to medium low and time for 15 more minutes to continue cooking the roast and cooking the carrots and potatoes perfectly.

After 15 minutes, remove from heat, and let cool down naturally. Remove the cover.

If the “gravy” is not to your liking or too thin, remove the roast and vegetables, and stir in 2 tablespoons corn starch dissolved in 4 tablespoons water, and stir in over medium heat until gravy thickens.

Let the roast rest on a cutting board for 15 minutes, and slice and serve with potatoes, carrots and gravy.

Enjoy!