This pot roast tastes as if it's been slow cooking all day, but is ready in a fraction of the time when you use your pressure cooker. It quickly tenderizes beef and vegetables, and locks in all of the flavor of the cream of mushroom soup and dry onion soup mix. The fork-tender beef and vegetables in a richly flavored gravy is simply delicious.
cost per recipe: $22.73
The price is determined by the national average.
pounds boneless beef chuck roast
tablespoon vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
envelope (about 1 ounce) dry onion recipe soup & dip mix
medium red potato, cut in half
medium carrot, peeled and cut into 2-inch pieces (about 3 cups)
Season the beef as desired. Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the cooker. Pour off any fat.
Stir the mushroom soup, onion soup mix, potatoes and carrots in the cooker. Return the beef to the cooker.
Close and lock the lid. Bring to full pressure over medium-high heat, then reduce the heat to medium-low. Cook for 1 hour.
Do not open the cooker until the pressure has dropped. Season to taste.