This is a really good pot roast recipe. Much better than the quick crock pot roast for slackers that I published. Roasted veggies in the gravy is what really makes it good!
4 lb chuck roast
4 T butter
1 onion, large dice
1 celery stalk, sliced
1/4 tsp baking soda
Salt and pepper
1 c beef broth
1/2 c red wine
2 tsp soy sauce
2 bay leaves (optional)
Pull sections of the roast apart and trim the fat. Sprinkle with lots of salt and pepper. Fry in a bit of oil until well browned on the outside, but not cooked through. (Can do in a pan, or in an instant pot.)
Melt 2 Tablespoons butter. Add the onion and celery. Sprinkle with baking soda and cook until carmalized.
Add the beef broth, wine, and soy sauce to the pan, and stir to deglaze.
Put the veggies and broth in a pressure cooker and place the roast on top. Add bay leaves if using.
Cook on high for 1 hour. Let pressure release naturally for 10 minutes, then quick release.
Remove the meat, cover with foil and keep warm
Strain the broth and pick out the bay leaves. Let the broth separate and skim off the fat.
Place the broth and reserved veggies in a blender and blend one minute
Put veggie broth in a pot with remaining 2 T butter. Boil until reduced to two cups, about 5-8 minutes. Thicken with a little cornstarch mixed in water if necessary.