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Nutrition Facts
Serving Size 1 (367g) Recipe makes 4 servings
Calories 662
Calories from Fat 427		(64%)
Amount Per Serving		%DV
	Total Fat 47.5g	73%
	Saturated Fat 19.0g	95%
	Monounsaturated Fat 19.9g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 1502mg		62%
Potassium 862mg		24%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 0.7g	2%
	Sugars 3.7g
Protein 44.5g		89%
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Flaherty's Signature Pot Roast

Recipe #68250 | 1½ hours | 1 hour prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: M Flaherty
Aug 5, 2003

My Daddy has always whipped up tasty dishes, and this is one of my Favorites!!! Prep time varies depending on how much meat you use, and what elevation you're at (pressure cooker required) 1-2 hours Max. Give me feedback!

SERVES 4 -6 (change servings and units)

Ingredients

2-3 lbs boneless chuck roast or english roast or arm roast
1 (10 3/4 ounce) can condensed golden mushroom soup
1 (1 1/4 ounce) packet onion soup mix or onion dip mix
2 bay leaves
onion
red potatoes
carrot
turnip
celery (whatever you prefer)

Directions

1
PRESSURE COOKER REQUIRED!
2
WARNING--Consult instructions for use with your pressure cooker to avoid accident or injury Sear the roast in a very hot pan with olive oil on all sides so that there is a good brown crust on the surfaces. (This will insure that all of the juices stay in the meat)
3
Then, season with onion powder, garlic powder,salt, pepper, and/or seasonings of choice.
4
Place roast in the pressure cooker, and submerge meat half of the way up the roast with water (not halfway up the pan) Cover roast with 1 can of Golden Mushroom Soup (I use Campbell's), and the packet of Onion Soup mix (I use Lipton) DO NOT mix the soup and dry ingredients, just pour on top to cover the roast, and toss in 2 bay leaves.
5
Cover Pressure cooker, and bring to the beautiful sound of hissing, and rocking!
6
(Shake, shake, shake -- shake your toggle top!) Having Fun Yet!
7
No? Well pause for a tasty beverage!
8
Cooking is so fun!
9
At this time,cut up your veggies into large chunks.
10
(NOTE: Believe it or not, turnips give this a very nice, subtle flavor that blends very well. Take it from someone who DOESN'T like turnips in anything else, try it if typically you wouldn't--it makes the dish!) Usual cooking time for the pressure cooker is 2lbs of meat= 30 minutes, 3lbs of meat= about 45 minutes After finished cooking for amount of meat, let container cool until it depressurizes and the"indicator" drops/collapses indicating it's safe to take the cover off.
11
Open and take out roast--place in a covered dish to keep warm-- there should be a nice brown liquid at the bottom of the pan with the consistency of a thin/med-thick gravy.
12
Add a little water if it's too thick (you need liquid to produce pressure!) Add the vegetables and bring back the"Boogie-Dancing Toggle" top!
13
WoooHooo!
14
(Do a little dance, make a little roast -- ) Cook for approx 7 minutes.
15
This time, after the 7 minutes, cool the pressure cooker quickly under cool water in the sink.
16
Open and Slainte'!
17
You can serve with Irish Soda Bread (or whatever bread you prefer).
18
This is a whole meal that doesn't really take very long!
19
Freezes great, and the leftovers are even better the next day!

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Featured Reviews for This Recipe

From: Chef #966812

On Apr 5, 2009

0 people found this review helpful

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From: Chef #777296

On Feb 28, 2008

This is a great recipe. My family loved it and the vegetables were wonderful. I would have never thaught to add the soup but it worked great. I did not change the recipe at all. Next time I will add more seasoning to the roat. I was afraid to add to much using the soup mix.

1 person found this review helpful

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From: Chef #433325

On Jan 21, 2007

Raised my family using pressure cooker. Now, after 20 years, resuming pressure cooking again. This recipe was extremely tasty, especially the turnips. First time in my 66 years I've eaten turnips! We all decided they're better than rutabagas, at least in this recipe. In addition to celery, I also added red and yellow pepper chunks. Vegetables were yummy, and the aujou excellent. Will definitely make again. A real winner. Thanks for sharing.

4 people found this review helpful

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From: chon

On Mar 29, 2008

I stumbled on this looking for a simple roast recipe to christen my new pressure cooker. This went beyond my expectations flavor wise and is very easy to make. I did cut the onion soup mix by half to lower the sodium content, put fresh garlic and used reserved vegetable broth to cook the beef and vegetables. I will definitely make again, possibly using home made cream of mushroom with shiitake