The best tasting and most juicy pot roast recipe you have ever had, in under two hours! It's also super easy to make. That's the power of a pressure cooker.

INGREDIENTS:

• 3-5 lb beef chuck roast, thawed if frozen (choice or prime grade meat)
• 1 lb potatoes, chopped into large chunks
• 4 large carrots, chopped into large chunks
• 1 large yellow onion, chopped into large chunks
• 4 cups unsalted beef broth
• 1/4 cup water
• 2 tbsp corn starch
• One & Done
• Light tasting olive oil

DIRECTIONS

Turn your pressure cooker to "saute" mode on high. While it's heating up, season both sides of the roast with One & Done seasoning. You want to coat it fairly generously, like you would a thick steak. Now it's time to prep all of the veggies.

Drizzle some light tasting olive oil into the pot and then place the roast inside. Leave it on each side for about 90 seconds until a nice brown crust has formed. Switch the cooker to "pressure cook" on high and set it for 60-80 ins. (60 mins for 3 lbs, 80 mins for 5 lbs). Adjust times as needed based on your meat temperature preference.  Add the potatoes, onions, carrots, and beef broth. Put the lid on and begin cooking.

Once finished, do a quick release and remove everything including the bits, but not the juices. For the gravy: Set the cooker to "saute" mode. Whisk together the water and cornstarch. Once broth is boiling, stir in the cornstarch mixture. Cook until it thickens. Based on consistency, you may need to add more cornstarch/water mixture. Add 1 tsp of One & Done and slowly add more as needed.