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  • 2 tablespoons vegetable oil
  • 1 (3 pound) beef chuck roast
  • 1 large onion, diced
  • 1 (1 ounce) package dry Italian salad dressing mix
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 1 (1.2 ounce) package brown gravy mix
  • 1 (14.5 ounce) can beef broth


  • Heat oil in the pressure cooker over medium-high heat with the lid open.
  • Brown the roast on all sides in the hot oil.
  • In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix.
  • Sprinkle them evenly over the roast.
  • Pour in the beef broth and add the chopped onion.
  • Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles).
  • Turn heat down to medium, and cook for 45 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Run under cold water to help release the pressure before unsealing the lid.
  • You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Categories: Beef  Main Dish  Pressure Cooker 
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