Pressure-Cooker Pot Roast

They're not lying when they say that pressure-cooking meat makes it
taste like you slow-cooked it for hours (I've never pressure-cooked
meat before). It was falling-apart tender, and my partners and I
managed to eat about two pounds of it among us. The cooked carrots
were especially delicious to me. Next time, twice as many veggies,
but here's what I did.

[Note: I used a stovetop pressure-cooker. My understanding is that
the programmable ones take a little longer, and need less water, and
that you can't brown meat in them, so you could skip browning or use
another vessel to do it in.]

3 pounds or so of chuck roast
1 1/2 cups water

Spices:
1 Tablespoon granulated garlic
1 Tablespoon paprika
1 Tablespoon dried onion flakes
1 teaspoon seasoned salt (or regular salt)

Veggies:
4 carrots, peeled and cut into large chunks
4 medium white potatoes, quartered
2 medium onions, quartered

Heat the pressure-cooker until it's good and hot. Brown the meat
for a couple minutes on each side. Mix together the water and
spices and add to the cooker. Cover and bring to high pressure.

Cook at high pressure for approximately 50 minutes and
quick-release. Remove roast to serving tray and cover with foil to
keep warm (and to keep you from picking at it while you wait for the
veggies), leaving the juices from the roast in the cooker.

Add veggies to the juices and stir, then cover and return cooker to
high pressure. Cook 5-7 minutes, depending on the size of your
potatoes; quick-release pressure.


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