I liked this recipe, but took advice from some of the comments. I pressure cooked the chuck roast for 50 minutes with the broth and onion soup mix, released pressure quickly, added the veggies, gave it a good stir, then pressure cooked another 10 minutes with quick release again. Took out most of the meat/veggies to leave mostly the liquid, added the slurry, and thickened. Delicious! I omitted the end of the recipe of adding garlic salt and pepper. It doesn't need it, but I did crack some fresh pepper and a little salt to my bowl. My wife didn't need any. We'll make it again with these changes :)