Bottom Round Roast

Description
For a 10-quart pressure cooker.
 * Recipe by: Sir.Licious, The Original Taste-Gooder.
 * Contributed by PressureCookerRecipes Y-Group

Ingredients

 * 1 can (10¾ oz) cream of mushroom soup; condensed
 * 1 can (10¾ oz) cream of chicken soup; condensed
 * 1 envelopes Lipton Beefy onion soup mix
 * 2 cups onion; diced small
 * 2 cans (10¾ oz) water
 * 4 cloves garlic, fresh, or up to 8; crushed
 * 1 x 3½ – 4½ lb bottom round roast, or top round; or top sirloin

Gravy

 * 2 medium onions, ¼" thick slices, halved
 * 3 cans (6.5oz) mushrooms, buttons or pieces; sliced

Directions

 * 1) In a suitable heavy skillet heat 2 to 3 tablespoons of olive oil to very hot and brown the roast well on all surfaces.
 * 2) In a 10-qt pressure cooker start condensed soups, water, Lipton Beefy onion soup mix, fresh crushed garlic and diced onion and heat to a boil.
 * 3) Turn up the heat on the pressure cooker and add the roast to the gravy.
 * 4) Seal the pressure cooker lid and lock it, and set it to high pressure (15-lbs) and cook for about 30-minutes once the pressure is achieved.
 * 5) After roast is removed from pressure cooker, add 2 medium half-sliced onions, three cans of mushrooms, and lightly boil for 10-minutes of so to tender the onion.
 * 6) The original onion is cooked-up and barely there for the taste buds.