I just sat down to sumbit my pot roast recipe that we had last night and saw Gina had already done one. I had to laugh that we both had pot roast last night. Since mine is done with a pressure cooker, I'll go ahead and share with you. Along with the pot roast we had mashed potatoes and steamed broccli. This is the second time I have used this recipe - it makes a lot of delicious gravy. I found this recipe in the Southern Living magazine, November, 2000.

ROAST WITH ONION-AND-MUSHROOM GRAVY
Yield 4-6 servings
Prep: 5 min., Cook: 42 min.

1 (2-3 pound) boneless chuck roast, trimmed
1/2 teaspoon pepper
1 (10-3/4 ounce) can cream of mushroom soup, undiluted
1 (1-ounce)envelope dry onion soup mix
2 beef bouillon cubes
2 cups water
2 tablespoons cornstarch
2 tablespoons water

Sprinkle roast evenly with pepper; place in a 6-quart pressure cooker. Add mushroom soup and next 3 ingredients. Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over medium-high heat 20 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low and cook 20 minutes more. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you. Remove roast and keep warm. Stir together cornstarch and 2 tablespoons water, add to liquid in pressure cooker. Bring to a boil, cook 1 minute. Serve gravy with roast.

Note - I cooked my roast for 40 minutes on med-high heat after the presure control started to rock back and forth. The first time I made this recipe, I followed directions exactly, but found the roast wasn't as tender as I would have liked. Last night, I used the medium high heat for the entire 40 minutes and it was very tender.