It started with the boss wanting pot roast. Which sparked my interest. But not just any roast -- I wanted like Mom's, fork tender and beefy. So I asked Dad. 'Pressure cooker' was his advice. A lot of failures, so I broke down and bought America's Test Kitchen's 'Pressure Cooker Perfection'. I can't begin to describe. . . The heavenly aromas. . . The sealed in beefy flavor. . . What the French onion soup mix did to the flavor. . . The tenderness of the potatoes. . . The brown gravy mix was all my doing-and the mushrooms made that so INCREDIBLE. . . I'm already planning my next roast
Whisk 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.
Remove 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.
Transfer 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.