Cream of Mushroom Potroast
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 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
  • water
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Combine the mushroom soup, wine, Worcestershire sauce into a bowl. Pour over the roast. Add water until beef is almost covered
  4. Cook in pressure cooker for 2 hrs
  5. Remove and discard the bay leaves.