I cut and pre-soak my mushrooms in 2:3 water:red wine to really rehydrate them. Then I use that water/wine as the base for my stock (I use BTB beef flavor). I used 2C water/wine instead of 1 (adjusted the bullion accordingly). My roast was only 1.5 pounds (it's what was there) and let it come to room temp before searing. I always get the liquid boiling before I add back the meat, then begin the pressure cook. I did PC for 60 min, with 10 natural release.
Other than those few changes I did everything according to recipie.
This is probably the best roast I've made yet - and we have access to a family butcher shop, and unlimited variety of fresh meats.
