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This can be prepared in a pressure cooker, slow cooker or in a pot in the oven.
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For the pot roast:
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Heat olive oil in a skillet or your roasting pan if large enough.
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Sear all sides of the roast.
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Place roast in the pan of your choice.
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Dump all the mix packets on top of the roast, add pepper, bouillon, stock and Worcestershire to the pan (If cooking in the oven, increase stock to 2 cups).
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Cover and cook in a pressure cooker for 2 hours at high pressure, in a slow cooker for 8 hours on low, or in an oven for 8 hours at 275 degrees F.
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Remove roast from pan and place in a covered dish to let it rest for a few minutes.
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Strain the drippings and set aside about 1 cup for the gravy.
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Pour the remaining drippings back on the roast to keep it moist.
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For the gravy:
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Melt butter in a skillet.
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Add flour.
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Cook while whisking about 2 minutes.
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Add drippings, heat to simmer.
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Stir together milk and corn starch in a separate cup and pour into the pan while whisking.
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Continue to cook for another 2-3 minutes until it thickens.
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Slice and serve pot roast with a side of potatoes and vegetables or salad.
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Use gravy on both pot roast and potatoes, its full of flavor!
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Enjoy!
