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Ingredients
1 (3 lb) chuck roast
1 1/2 Cups water
Spices
1 Tablespoon granulated garlic
1 Tablespoon paprika
1 Tablespoon dried onion flakes
1 Teaspoon seasoned salt (or regular salt)
Veggies
4 Carrots, peeled & cut into large chunks
4 Medium white potatoes, quartered
2 Medium onions, quartered
Instructions
Heat the pressure-cooker until it's good and hot. Brown the meat for a couple minutes on each side. Mix together the water and spices and add to the cooker. Cover and bring to high pressure.
Cook at high pressure for approximately 50 minutes and quick-release. Remove roast to serving tray and cover with foil to keep warm, leaving the juices from the roast in the cooker.
Add veggies to the juices and stir, then cover and return cooker to high pressure. Cook for 5 to 7 minutes, depending on the size of your potatoes; quick-release pressure.