Quick Pot Roast

Ingredients:

vegetable oil

5 lb.boneless chuck roast

1onion, wedged

3carrots, sliced 1" thick

1 stalkcelery, sliced ½" thick

3 cupsbeef stock

4potatoes, quartered

2 cupsmushrooms, quartered stock

Directions:

Heat the vegetable oil in the pressure cooker. Brown and sear the roast on all sides.

When the roast is brown, add the onions, carrots, and celery, and continue to cook on high heat for a few minutes.

Add the stock. Lock the lid on the pressure cooker, and cook under

high pressure for 70 minutes.

Release pressure manually, and add potatoes and mushrooms. Cook under high pressure for an additional 10 minutes.

You can serve this as is, or remove all the vegetables and the meat, and

thicken the sauce with a little cornstarch if desired.