Pressure Cooker Pot Roast

The pressure cooker is my new favorite way to make pot roast!  It's so tender and delicious!  The seasonings in this recipe are spot on and the flavor of the gravy comes out perfect!

3 - 3 1/2 lb beef roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 - 2 small onions, quartered
2 tablespoons butter
1 tablespoon balsamic vinegar
1 tablespoon GF Worcestershire sauce
2 cups water
2 GF beef bouillon cubes

Mix together salt, Italian seasoning, garlic powder, onion power and pepper on a plate.  Roll roast into seasoning mixture.  Turn pressure cooker on to the saute setting and heat 1 tablespoon olive oil until hot.  Sear roast on all sides for 30-60 seconds.  Remove roast and set aside.  Deglaze bottom of pan with butter and add onions.  Saute onions.  Add balsamic vinegar, Worcestershire sauce, water and beef bouillon cubes.  Turn off pressure cooker.  Place pressure cooker trivet on top of onions and put roast on trivet.  Cook on meat/stew setting for 70 minutes.  Let it natural release for at least 20 minutes.

My family likes carrots cooked with pot roast, so at this point I pull out the pot roast and cover it with tinfoil.  I add a large bag of baby carrots to the liquid and set the pressure cooker to cook on high for 4 minutes.  Release manually and remove carrots.

Use the juices to make gravy.  Remove the onion pieces.  Turn pressure cooker on to saute.  Make a cornstarch slurry with corn starch and water.  Add slurry to the boiling liquid until the gravy is the consistency you like.  Salt and pepper to taste.  (I make the gravy by taste and will add salt, pepper, beef bouillon, and water according to taste.  If it needs more flavoring I add beef bouillon.  If it's too strong I add water, then possibly more cornstarch slurry to get it back to the thickness I like.)