A hearty and flavorful pot roast recipe, perfect for a comforting family dinner.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot enough to sear the meat properly.
Sear the beef chuck roast on all sides until browned.
This step locks in the juices and enhances the flavor of the roast.
Season the roast with garlic powder, onion powder, salt, and black pepper.
Rub the seasonings evenly over the surface of the meat.
Place the roast in the pressure cooker and add water to cover halfway up the meat.
Ensure the water level is correct to create sufficient steam.
Pour the golden mushroom soup and onion soup mix over the roast. Add the bay leaves.
Do not stir; let the flavors meld naturally during cooking.
Seal the pressure cooker and cook for 45 minutes.
Follow the manufacturer's instructions for safe pressure cooking.
Release the pressure and remove the roast, keeping it warm.
Use a meat thermometer to ensure the roast is fully cooked.
Add the chopped carrots, turnips, celery, and onions to the pressure cooker.
Cut the vegetables into uniform pieces for even cooking.
Cook the vegetables in the pressure cooker for 7 minutes.
Quickly release the pressure to avoid overcooking the vegetables.
Serve the roast with the vegetables and gravy.
Garnish with fresh parsley for a touch of color and flavor.
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