Italian Tomato Pot Roast in Pressure Cooker

1 (3 lb.) pot roast
1 Cup baby carrots
1 Cup onion, sliced
1/2 Cup water
1 Cup chicken broth
4 potatoes
1 (16 oz.) can whole tomatoes, including the juice
1 teaspoon salt
2 Tablespoons vegetable bouillon
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 bay leaf


Coat the cooker with a non stick cooking spray.
Place the roast, carrots and onions into the cooker.
Cook until the roast is browned on all sides.
Pour the water and wine into the cooker.
Lay the potatoes around the roast.
Pour the tomatoes with the juice into the cooker.
Sprinkle evenly with the salt, bouillon and Italian seasoning.
Add the garlic and bay leaf.
Bring the pressure to high and cook for 45 minutes.
Let the pressure fall on its own.

For something a little different substitute sweet potatoes for the regular potatoes and add 2 C of chicken broth instead of the water and wine. When browning meats in the pressure cooker place the cooker on medium heat and gently brown. After the meat has browned add the liquid and proceed as described in the recipe.

Makes 6 servings