Cream of Mushroom Potroast
1 (2 pound) boneless chuck roast
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F.
Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
Combine the mushroom soup, wine, Worcestershire sauce into a bowl. Pour over the roast. Add water until beef is almost covered
Cook in pressure cooker for 2 hrs
Remove and discard the bay leaves.