Irish Stout Pot Roast

Description
Great served with salad and biscuits.
 * Contributed by Ray at Pressurecookerrecipes Y-Group

Ingredients

 * 1 x 3 lb chuck roast, excess fat trimmed away
 * 2 slices bacon
 * 1 cup onion, peeled and diced
 * 2 bay leaves
 * 1 teaspoon pickling spice
 * 2 x 12 oz cans of Irish stout
 * 1 can (14½ oz) diced tomatoes
 * 2 white potatoes, peeled and cubed
 * 2 large carrots, peeled and diced
 * 4 cloves garlic, peeled and crushed

Directions

 * 1) In a 8 qt pressure cooker placed over medium heat, add the bacon slices and cook until crisp.
 * 2) Remove bacon from pot and add the chuck roast.
 * 3) Brown the meat on both sides.
 * 4) Add all remaining ingredients, except the potatoes, carrots and garlic.
 * 5) Crumble the bacon and add to the pot.
 * 6) Check the level of the liquid - it should rise to just cover the meat. If necessary, add more stout.
 * 7) Seal the pressure cooker and cook under high pressure for 40 – 60 minutes.
 * 8) Reduce pressure using quick pressure release method.
 * 9) Add the potatoes, carrots and garlic.
 * 10) Bring pressure cooker back to high pressure and cook for an additional 10 to 15 minutes.
 * 11) Remove from heat and let steam pressure reduce naturally or use quick release method.