Pot roast from the fridge to the table in 45 minutes - so tender!
Yield: 6
Ingredients
3 lb chuck-eye roast (boneless) - sometimes marked slow cooker roast beef - trim all visible fat
2 Tbl Olive Oil
10.5 oz can onion soup
2 Tbl tomato paste
2 lbs small Yukon Gold potatoes (2-3"), scrubbed clean
Parsley (fresh or dried)
2 Tbl flour
salt and pepper
Instructions
Set the electric pressure cooker to brown. Add oil and heat until hot.
Add the beef and brown on both sides (about 8 minutes total)
Remove the browned beef to a cutting board. Slice the meat into 1" wide by 3" long pieces (serving size).
In a small bowl, mix tomato paste with small amount of onion soup. Continue adding soup and mixing until the two ingredients are combined.
Place half of the soup/tomato mixture in the bottom of the electric pressure cooker.
Reassemble sliced meat on top.
Pour the rest of the sauce over the meat.
Place the potatoes in a single layer on top of the meat.
Cook for 30 minutes on high pressure then use natural release method (about 10 minutes).
Remove the potatoes and meat with a large spoon to a serving dish. Turn the pressure cooker to brown. In a small bowl mix flour with ¼ cup of the pot liquid.
When the sauce in the pot just comes to a boil, stir in the flour/juice mixture and cook for 2 minutes stirring constantly. Add salt and pepper to taste.
Remove from heat and pour over meat and potatoes; sprinkle with parsley.
Serve with green peas or asparagus.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/02/18/pot-roast-with-onion-gravy-and-potatoes/