Pressure-Cooker Pot Roast

Name: Pressure-Cooker Pot Roast
Yield: Serves 6 to 8
Ingredients: 1 (3 1/2- to 4-pound), boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat; , Kosher salt and pepper; 4 tablespoons, unsalted butter, cut into 4 pieces; 1 , onion, sliced thick; 1 , celery rib, sliced thick; 1 , carrot, peeled and sliced thick; 1/4 teaspoon, baking soda; 1 cup, beef broth; 2 teaspoons, soy sauce; 2 , bay leaves; 1 tablespoon, red wine; 1 sprig, fresh thyme

Main Courses
Beef
Pressure Cooker
Roasts

By Dan Souza ･ Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

Pressure cookers are back and better than ever. Too bad one of the appliance’s most classic dishes hasn’t seen the same improvement.

SERVES 6 to 8

TIME 2¼ hours, plus 20 minutes resting

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