Pot roast under pressure

Yield: 6 Servings

Measure Ingredient
1 Chuck roast or steak 3-5 lb.
1½ cup Beef stock or 1 can beef broth
1 Carrot
1 Onion
1 Stalk celery

Brown Meat well then pour stock or broth over it and add the veggies.

Put on lid, lock it down, after steam starts to escape from "hole" put pressure weight on(is that what you call it??), turn heat down to medium low and let burble and hiss for 1 hour. Release steam carefully and gradually. Then remove the "spent" veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc...) in the quantities you desire and cook in broth till tender. Then remove the meat and vegetables and thicken the gravy and enjoy.....

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