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1 (2 1/2 to 3 lb.) boneless
chuck roast
onion powder
1 envelope onion soup mix
2 1/2 c. water
2 Tbsp. cooking oil
3 Tbsp. cornstarch
1/4 c. cold water

Place 2 tablespoons oil in pressure cooker and heat.
Season roast with salt, pepper and onion powder. Brown on both
sides in oil. Add 2 1/2 cups water and envelope of soup mix.
Place lid on pressure cooker and turn heat up until control
starts rocking. Adjust heat so that a gentle rocking is
obtained and cook 35 to 40 minutes. After roast is done,
remove from pot. Mix cold water and cornstarch; add to liquid
in pot. Cook on low heat until gravy is desired thickness.

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