Roast With Onion-and-Mushroom Gravy

Ingredients

• 2  beef bouillon cubes 
• 2 pound chuck roast boneless trimmed
• 2 tablespoons cornstarch 
• 10.8 ounce cream of mushroom soup undiluted canned
• 1 ounce onion soup mix dry
• 0.5 teaspoon pepper 
• 2 cups water 
• 2 tablespoons water 

Equipment

• pressure cooker

Directions

1. Sprinkle roast evenly with pepper; place in a 6-quart pressure cooker.
2. Add mushroom soup and next 3 ingredients.
3. 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 more minutes.
4. Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.
5. 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.
6. Serve gravy with roast.