This is a great dinner for a chilly evening. It’s very basic, and though it takes about an hour to prepare, most of that is stove time with the pressure cooker that you can use to do something else. I like to make the pot roast and use the au jus from the pot as a gravy over mashed potatoes and peas. (And to be really easy about it, use mashed potatoes from a mix and frozen peas.) Add a salad if you want and some ciabatta rolls, and yum.
I found a version of this recipe online, though I don’t remember where and can’t find it now (sorry). But as with all recipes, I tweaked it to exclude items I didn’t like or am allergic to and added things I do like. Then I played with measurements. (All the ones here are to taste unless otherwise indicated, but if you prefer having something concrete to go by, try it with 1 tsp. each of the herbs and go from there according to what you like.)
There’s no picture for this one because it’s just too boring to look at, despite how delicious and fall-apart tender it is.
beef roast (2-3 lbs.)
olive oil (enough to coat the bottom of your pressure cooker)
1 envelope Ranch dip mix
1 envelope brown mushroom gravy mix
minced dried onion
24 oz. beef broth
1 white or yellow onion, thinly sliced
If you have the time and want to get fancy, add sliced baby bella mushrooms when you put in the sliced onion.
Heat olive oil in pressure cooker and brown roast on all sides in it. Be careful not to splash or burn yourself; the oil will heat very quickly.
In a small bowl, mix Ranch dip mix, mushroom gravy mix, and other herbs and spices together. Sprinkle them evenly over roast. Add beef broth and diced onion. Stir broth around so that herb mixture covering roast is moistened and diced onion pieces are in the broth. Seal the lid on the pressure cooker and cook on high heat until the pressure indicator sounds.
Turn heat down to medium and cook for 45 minutes.
Remove from heat and let stand for 5 minutes. Run under cold water to help release pressure before unsealing the lid.