Pressure Cooker Pot Roast

Name: Pressure Cooker Pot Roast
Prep time: 10 min
Cook time: 1 h 35 min
Yield: 2
Ingredients: USDA Choice Grade chuck roast/ Canada AAA Grade blade roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds); 4 cloves garlic, minced; 2 small onions, sliced; 1 cup (250 ml) unsalted homemade chicken stock; 1 tablespoon (15 ml) light soy sauce; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (15 ml) olive oil; 1 pinch of dried rosemary; 1 pinch of thyme; 2 bay leaves; 2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze; Kosher salt and ground black pepper to taste; 8 white mushrooms, sliced; 2 carrots, chopped; 2 - 4 potatoes, quartered; 1 1/2 tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water

Pressure Cooker Pot Roast was pinched from <a href="http://www.pressurecookrecipes.com/pressure-cooker-pot-roast/" target="_blank">www.pressurecookrecipes.com.</a>

"Make this hearty Pressure Cooker Pot Roast Recipe in less than 2 hrs. Your family will LOVE the tender & juicy beef soaked in a deliciously rich umami gravy!..."

INGREDIENTS

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USDA Choice Grade chuck roast/ Canada AAA Grade blade roast - 2 inches (5 cm) thick (can use 1 pound to 3 pounds)

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4 cloves garlic, minced

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2 small onions, sliced

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1 cup (250 ml) unsalted homemade chicken stock

•

1 tablespoon (15 ml) light soy sauce

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1 tablespoon (15 ml) fish sauce

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1 tablespoon (15 ml) olive oil

•

1 pinch of dried rosemary

•

1 pinch of thyme

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2 bay leaves

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2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze

•

Kosher salt and ground black pepper to taste

•

8 white mushrooms, sliced

•

2 carrots, chopped

•

2 - 4 potatoes, quartered

•

1 1/2 tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water

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