Roast With Onion-and-Mushroom Gravy

Southern Living
4 to 6 servings


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1 (2- to 3-pound) boneless chuck roast, trimmed
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (1-ounce) envelope dry onion soup mix
2 beef bouillon cubes
2 cups water
2 tablespoons cornstarch
2 tablespoons water


Sprinkle roast evenly with pepper; place in a 6-quart pressure cooker. Add mushroom soup and next 3 ingredients.

Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over medium-high heat 20 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low, and cook 20 more minutes.

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.

Remove roast, and keep warm. Stir together cornstarch and 2 tablespoons water; add to liquid in pressure cooker. Bring to a boil; cook 1 minute. Serve gravy with roast.

Created date

December 2001