Ingredients
2 tbsps vegetable oil
3 lbs beef chuck roast
1 large onion, diced
1 oz dry Italian salad dressing mix
1 oz dry Ranch-style dressing mix
½ oz brown gravy mix
14 oz broth
Preparation
Heat oil in the pressure cooker over medium-high 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 gravy mix.
Sprinkle them evenly over the roast.
Pour in the beef broth and add the chopped onion.
Seal and lock the pressure cooker. Cook over high heat to build pressure until the 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 the pressure before unsealing the lid.
You can use the juices as an au jus, or thicken with flour or cornstarch to make a wonderful gravy.
