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Pressure Pot Pot Roast

This is a great recipe for delicious comfort food. With the pressure pot, dinner is ready In about an hour and a half.

1 1/ 2  pound chuck roast
1 small can tomato sauce 
3 cups low sodium beef broth
4 russet potatoes
3 to 4 carrots coarsely chopped
1 teaspoon minced garlic
1 small, sweet onion

  • 1 teaspoon pink salt
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon granulated garlic 
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika                                                                                                                                    
     Begin by cutting your chuck roast into four to six pieces.  Remove as much fat as possible.  Mix rub ingredients in a small food processor or using a mortar and pestle grind into a smooth powder. Place meat in a one-gallon sized zip top bag, add rub, and shake to coat meat evenly.  Let rest several hours in the refrigerator.  When ready to cook, remove from bag an place in a preheated cast iron pan. Brown meat on all sides. Remove meat from pan and place in pressure pot. Add broth covering meat completely.  Add chopped onion and garlic to the cast iron pan, sauteing until translucent and fragrant. Remove and add to pot. Cook for 90 minutes. Allow pressure to release naturally. Remove lid carefully. Add carrots and potatoes and cook for 15 more minutes.  Allow pressure to release naturally. Remove lid carefully and serve.