Classic Pot Roast and Potatoes

A classic pot roast and potatoes recipe made faster and more delicious in the pressure cooker. Pot roast is one of the comfort foods that reminds me of the wonderful Sunday dinners mom cooked when I was growing up. It’s a meal I love to serve my family and making it in the pressure cooker gets me out of the kitchen in less than half the time.

1 (3- to 4-pound) boneless beef chuck-eye roast, trimmed

Salt and pepper

1 tablespoon vegetable oil

1 onion, finely chopped

2 tablespoons tomato paste

½ ounce dried porcini mushrooms, rinsed and minced

2 cups beef broth

2 pounds small (1 to 3 inch) Yukon Gold potatoes

Directions at pressurecookingtoday.com

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