1 (3-pound) boneless chuck roast, trimmed
2 tablespoons vegetable oil
4 carrots, cut into 1-inch slices
3 potatoes, cut into 1 1/2-inch cubes
1 medium onion, minced
3 cups water
1 (10 1/2-ounce) can beef broth, undiluted
1 (8-ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon hot sauce
3/4 teaspoon salt
Brown roast on all sides in hot oil in a pressure cooker over medium-high heat. Add carrot and remaining ingredients; close cover securely.
Place pressure regulator on vent pipe, and cook 45 minutes with pressure regulator rocking slowly. Remove from heat.
Run cold water over pressure cooker to reduce pressure instantly; remove lid so that steam escapes away from you.
Dutch Oven Method: Brown roast on all sides in a hot oil in a large Dutch oven over medium-high heat. Add carrot and remaining ingredients. Cover, reduce heat, and simmer 3 hours or until roast and vegetables are tender.
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