i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper.
I made this in an electric pressure cooker and followed the directions exactly, using a 3.5 lb butt roast. It turned out perfectly! This is my new go-to recipe for this type of roast. It's a family favorite.
This was fantastic! The pressure cooker method was easy and the drippings made the most wonderful gravy. I was nervous to try a recipe that nobody had rated yet, but really glad I did. My husband and I couldn't eat it fast enough, so delicious!
Adjusted cooktime for my 2.2 lb roast; used only 1/2 pack of onion soup mix. Added beef consomme instead of water. Cooked 45 minutes on high, released pressure, added potatoes (quartered), 1/2 onion sliced & quartered and 6 carrots (peeled and sliced in 2" logs); also added 1/2 can of chicken broth I had left over from lunch. Cooked on high for an additional 10 minutes. Great! Could have done 9 minutes on the vegetables in my Cuisinart PC; they were soft - but not mushy. Will make again and might try a variation of this recipe adding a can of cream soup.
Note: My husband said I should have cooked the roast a little longer in my Cuisinart PC so I will add about 10 more mintues next time before adding the vegetables. It could have been a little more tender.
I know this is a weird review to post, but I remade this recipe with turkey instead of chuck roast because it's leaner. I browned and pressure cooked it, but only for 30 minutes since it's a smaller cut of meat. It turned out incredible. I made mashed potatoes instead of roasted, but next time I will put the potatoes in with the turkey. Thank you for the inspiration to try the pressure cooker with turkey - delicious!
My husband said, "This is the best pot roast I've ever had." He doesn't like pot roast but he found this one to be "good" and with the gravy, he declared it "very good".
I had a 2.2 lb chuck roast and I used Montreal steak seasoning for the salt and pepper rub. I used one package of Lipton Onion soup and about 1/3 packet of Lipton Beefy Onion soup. I cooked it in the Instant Pot on meat setting (high pressure) for 45 minutes and then let pressure come down naturally before putting in baby carrots, half a large onion, and large chunks of potatoes (3 large ones), and a sprinkle of celery seed and celery salt. I added some beef broth lifted the meat over the vegetables to make sure the vegetables were immersed. Then it was manual low pressure for 9 minutes and natural pressure release for 15 minutes and then I released the rest of the pressure and placed the meat and vegetables in a platter and made the gravy as instructed. It was tender, juicy and so delicious! My son and I ate more than we should - so yummy!
This was a really good recipe. I made it exactly as written except I used the Onion Soup Recipe from this site by Mammakittyto3. This was also very good. I really liked this because the meat became tender without drying out. Thanks so much for posting this recipe
I acquired a good pressure cooker from a thrift shop and it is better than the one I bought new. This recipe did two things. I got great instructions to use the pressure cooker and it is a great recipe. It was very delicious. Everyone loved it. The meat was so tender and infused with the Onion soup flavour. I found a new Lipton Herb and Garlic soup and I plan to try it this way. Ya gotta love Lipton. Bon Appetit.
My 3 lb rump roast was slightly frozen so it took long time to get pressure so I over cooked it some but it was very yummy. The carrots which are my favorite were amazingly good. I did add 1 packet of brown gravy mix (dissolved in water)when I added veggies and omitted the flour gravy step. My husband loved it. Meat was from local farm.
The meat was tough. I found the instructions confusing.
