Weeknight Pot Roast and Potatoes
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- 10 1/2 oz
- can condensed french onion soup
- 2 Tbsp
- tomato paste
- 1/2 oz
- dried porcini mushrooms, rinsed and minced
- 2-1/2 - 3 lb
- boneless beef chuck-eye roast, trimmed and cut across grain in 1" slices
- 2 lb
- small or medium yukon gold potatoes
- 3/4 c
- brown gravy mix
1Whisk soup, tomato paste, and porcini together in pressure-cooker pot, then lay sliced meat over top. Place potatoes on top of meat. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure.
2Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
3Transfer meat and potatoes to platter. Add the brown gravy mix to the pot of juices. Over medium-high heat, whisk together until mixture starts to boil. Reduce heat and allow to simmer for one minute. Serve gravy with meat and potatoes.