Pressure Cooker Chuck Roast with Veggies and Gravy

Name: Pressure Cooker Chuck Roast with Veggies and Gravy
Total time: 100
Yield: 12
Ingredients: 1 (10 ounce) can condensed cream of celery soup; 1 (1.5 ounce) package dry beef stew seasoning mix; 1 (3 pound) boneless beef chuck roast; 1 ½ cups beef broth; 1 large yellow onion, quartered; 1 (8 ounce) package sliced baby bella mushrooms (Optional); 1 pound baby red potatoes, halved; 1 (16 ounce) package baby carrots

Recipe by Heather Dunn from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

12 servings

•

1 (10 ounce) can condensed cream of celery soup
•

1 (1.5 ounce) package dry beef stew seasoning mix
•

1 (3 pound) boneless beef chuck roast
•

1 ½ cups beef broth

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1 large yellow onion, quartered
•

1 (8 ounce) package sliced baby bella mushrooms (Optional)
•

1 pound baby red potatoes, halved
•

1 (16 ounce) package baby carrots

Instructions

Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
Serve shredded roast on top of the vegetables and cover with gravy.