I cook pot roast in the pressure cooker. First on browning, then on high pressure for about 1/2 hour. I let the pressure drop naturally for the first 10 minutes, then use the quick release. Partly because it gets the roast on the table faster. Partly because it's fun.

I got a chuck roast from one of the farmers at the organic farmers' market last summer, and cooked about three weeks ago. Best pot roast I have ever had!