Delicious and couldn't have been more tender.
|3 lbs.||Chuck Roast, 2-4 Lbs., 2-3 inches thick|
|1||Onion, large, chopped|
|1/2 lb.||Mushrooms, sliced|
|2 Tbsps.||Olive Oil|
|1 1-oz. pkg.||Onion Soup Mix, dry, mushroom flavored optional|
|1 10.75-oz. can||Cream of Mushroom Soup|
Remove the Chuck Roast from the refrigerator 45 minutes (15 minutes per pound) before cooking it. Set aside peeled and chopped Onion, cleaned and sliced Mushrooms and peeled Garlic cloves sliced lengthwise.
Using half the garlic slices, make evenly distributed incisions in one side of the roast, as deep as the slices are tall and push each slice of garlic into each. Turn the roast and repeat with the remaining garlic slices on the other side.
Pour the Olive Oil into the pressure cooker and heat on medium heat. Brown the roast on all sides in the oil in the cooker. Remove the roast from the cooker and set aside.
Sauté the chopped onion in the cooker until tender, about two minutes, adding more oil if needed. Remove the onions and set aside. Add the 1&1/2 cups of Water (1/2 cup per pound of roast), heat and stir, scraping the bottom to deglaze the cooker. Whisk in the Onion Soup Mix. Return the roast to the cooker, then turn it over once to coat with the sauce.
Close cover securely. Bring the cooker to full 15psi. pressure over high heat. Reduce the heat to the lowest possible temperature to maintain pressure and cook for 15 to 20 minutes per pound of roast. Remove the cooker from the heat and allow pressure to drop on its own.
Remove the roast to a warmed platter and keep warm. Whisk the Cream of Mushroom Soup into the sauce in the cooker until blended. Return the onions to the cooker, add the sliced mushrooms, cover and simmer in the sauce until tender, about 5 minutes. You can serve the sauce as is or if you'd like a thinner sauce, add more water or beef broth. If you'd like a thicker gravy, heat to thicken with flour or cornstarch. Serve with the sauce on the side or poured over the meat on the platter, optionally sliced or cut into chunks.
Cut the meat into bite size pieces and serve with the sauce over noodles for a Beef and Noodles dish.
Source: My merge of several recipes on the internet.
Nutrition Facts per Serving:
42g Fat (67.3% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
5 Lean Meat
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