Pot Roast

• 3lb pot roast (preferably not frozen, but can be)
• 1 onion, chunked
• 3 cloves of garlic, smashed and diced up
• 1 small bag of peas
• 4 russet potatoes, peeled and big chunked
• 1lb baby carrots
• 1 can beef broth
• 1 can cream of mushroom
• 1 soup can water w/ 1 tsp chicken bouillon
• hefty dash of A1
• really hefty dashes of salt and pepper

1. Optional pre-searing of the roast on the stove (helps if not frozen)
2. Optional pre-sauteing of the garlic and onions to soften them. Use a dasha beef broth at the end to help scrape up any burned bits.
3. Add everything to the IP
4. Cook on high pressure for 70 minutes
5. 10 minute natural release, and QR the rest of the way