3 pound chuck roast
2 tbs vegetable oil
1 large onion sliced
1 pkg (1oz) dry Italian salad dressing mix
1 pkg (1oz) dry ranch style dressing mix
1 pkg onion soup mix
1 can 14.5 oz beef stock
8 large button mushrooms (quartered)
3 Tbs butter
3 Tbs flour
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and onion soup mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion and mushrooms.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator rocks at a steady pace. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Release pressure according to manufacturer directions (mine has a pressure release button). You can use the juices as an au jus, or thicken with roux (see notes below) to make a yummy gravy.
Roux: Melt butter in fry pan, add flour and cook over medium heat till bubbly and slightly brown. Wisk gradually into pan juices and heat till thickened.