This is literally one of the best pot roasts I’ve ever had. Super rich in flavor and abundant in goodies. Follow this recipe to a T and I think you’ll agree. Cooking the potatoes and carrots in separate foil pouches as opposed to being directly exposed in the pot while pressure cooking is a MAJOR tip in order to make sure they don’t turn into mush! The sauce will be so plentiful and delicious, some may even think of this as a pot roast stew as you’ll want to lap it up with not only a spoon, but some crusty Italian or French bread! While most recipes keep the cooking time the same if doubling recipes, roasts are an exception. Since roasts are thick cuts of meat, the time should be adjusted per pound. For this pot roast, cook at 60 minutes for 3 lbs, 70 minutes for 4 lbs and 80 minutes for 5 lbs. Allow a 15 min natural release regardless of how many pounds. But always use fresh (not frozen) meat for a pot roast if possible.