Pot Roast Under Pressure

• 1 each beef chuck roast
• 1 1/2 cups beef stock prefer veal stock if possible
• 1 each carrots
• 1 each onions
• 1 Stalk celery

1. Brown Meat well then pour stock or broth over it and add the veggies.
2. Put on lid, lock it down, after steam starts to escape from inchhole inch put pressure weight on(is that what you call it??
3. ), turn heat down to medium low and let burble and hiss for 1 hour.
4. Release steam carefully and gradually.
5. Then remove the inchspent inch veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc.
6. ) in the quantities you desire and cook in broth until tender.
7. Then remove the meat and vegetables and thicken the gravy and enjoy.

chuck roast, beef stock, carrots, onions, celery

Taken from recipeland.com/recipe/v/pot-roast-under-pressure-38366 (may not work)