Pressure-Cooker Pot Roast
"Most pressure-cooker pot roast recipes sell themselves on speed alone, often producing overcooked vegetables, fatty meat, and bland, watery gravy. In order to put the pressure cooker to work for us, we made a few key adjustments. First we split the roast into two smaller pieces to speed… read more..."
INGREDIENTS
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1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
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Kosher salt and pepper
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4 tablespoons Unsalted Butter, cut into 4 pieces
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1 onion, sliced thick
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1 celery rib, sliced thick
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1 carrot, peeled and sliced thick
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1/4 teaspoon baking soda
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1 cup Beef Broth
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2 teaspoons Soy Sauce
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2 bay leaves
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1 tablespoon red wine
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1 sprig fresh thyme
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