Pressure Cooker Pot Roast

My newest kitchen gadget is a pressure cooker.  One of my favorite FoodNetwork shows is Beat Bobby Flay.  I noticed how often they make use of a pressure cooker since they have a 45 minute time limit in the second round.  A couple of years ago I bought a dutch oven which is great if you have two to four hours to cook something, but that is not often the case so it sits in the cabinet and is rarely used.  In the two weeks since a bought my pressure cooker I think I've used it every other day, mostly to cook beef roasts.  Taking what I learned from making pot roasts in the dutch oven and many food network shows here's what I came up with that I really like.

The other day I bought an arm chuck roast for about $7 at Kroger.  It was very lean without a lot of fat showing.  It was 1.25 pounds.  I've also bought other roast cuts but this one worked the best so far.

1. Rub the roast all over with sea salt and pepper.
2. Heat a tablespoon of olive oil in the pressure cooker on medium heat.
3. Brown the roast on all sides about 3-4 minutes per side.
4. After the roast is browned add a half cup of red wine to deglaze the pressure cooker.
5. Add half a small bag of baby carrots (my daughter loves carrots cooked with pot roast, more than the pot roast) and 3 or 4 shallots or small onions.
6. Add about a half a cup of beef stock (low sodium preferred).
7. Salt, pepper, Worcestershire sauce, rosemary and thyme.
8. Put the lid on the pressure cooker and bring it to high pressure for 20 minutes.
9. Do a quick release on the pressure cooker take the roast out an slice and return to the au jus.

A delicious pot roast in under an hour with a $30 pressure cooker.