Weeknight Pot Roast and Potatoes
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21 ozcan condensed french onion soup
1 can(s)beef broth
2 Tbsptomato paste
1/2 ozdried porcini mushrooms, rinsed and minced
2-1/2 - 3 lbboneless beef chuck-eye roast, trimmed and cut across grain in 1" slices
2 lbsmall or medium yukon gold potatoes
3/4 cbrown gravy mix
How to Make Weeknight Pot Roast and Potatoes
- Whisk soup, broth, 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.