Pot Roast In Paradise

• 1 (3 to 3 1/2 lb.) boneless chuck roast
• 1 Tbsp. vegetable oil
• 1 (1 oz.) envelope onion soup mix
• 1 1/2 c. water
• 8 small round red potatoes, halved
• 4 medium carrots, cut in 2-inch pieces
• 2 medium onions, cut into quarters
• 2 Tbsp. cornstarch
• 1 Tbsp. water

1. Trim excess fat from meat.
2. Heat oil in a 6-quart pressure cooker over medium-high heat.
3. Add roast.
4. Brown 6 minutes on each side.
5. Add soup mix, 1 1/2 cups water and vegetables.
6. Close cover securely.
7. Cook for 30 minutes in pressure cooker at 15 pounds pressure.
8. Remove from heat.
9. Remove roast and vegetables to a serving platter.
10. Keep warm.
11. Combine cornstarch and 1 tablespoon water, stirring until smooth.
12. Stir cornstarch mixture into drippings.
13. Cook over medium heat, stirring constantly, until gravy is thickened and bubbly.
14. Garnish roast with fresh parsley, if desired, and serve with gravy.
15. Makes 8 servings.

chuck roast, vegetable oil, onion soup, water, red potatoes, carrots, onions, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23318 (may not work)