""VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour."..."
INGREDIENTS
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2 tablespoons vegetable oil
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1 (3 pound) boneless beef chuck roast, trimmed
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ground black pepper to taste
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1 pinch seasoned salt, or to taste
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1 pinch onion powder, or to taste
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1 (14.5 ounce) can beef broth
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1 1/2 tablespoons Worcestershire sauce
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1 large onion, cut into 4 wedges
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4 carrots, peeled and cut into bite-size pieces
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4 large potatoes, peeled and cut into bite-size pieces