Pressure Cooker Pot Roast

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 Why You’ll Love This Recipe

  • Time-Saving: Utilizing a pressure cooker cuts down the traditional pot roast cooking time, allowing you to enjoy a succulent meal without the long wait.

  • Flavorful and Tender: The pressure cooking process ensures the beef becomes melt-in-your-mouth tender, infused with the savory essence of herbs and seasonings.

  • One-Pot Meal: With meat and vegetables cooked together, this recipe simplifies preparation and cleanup, offering a wholesome meal with minimal effort.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 (3-pound) boneless beef chuck roast, trimmed

  • Seasoned salt, to taste

  • Onion powder, to taste

  • Ground black pepper, to taste

  • 1 (14.5-ounce) can beef broth

  • 1 ½ tablespoons Worcestershire sauce

  • 1 large onion, cut into 4 wedges

  • 4 large potatoes, peeled and cut into bite-size pieces

  • 2 cups baby carrots

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Sear the Roast: Heat the vegetable oil in the pressure cooker over medium-high heat. Season the beef chuck roast with seasoned salt, onion powder, and black pepper. Place the roast in the hot oil and brown on all sides to develop a rich crust.

  2. Add Initial Ingredients: Pour in the beef broth and Worcestershire sauce, then add the onion wedges around the roast. Secure the pressure cooker lid according to the manufacturer’s instructions.

  3. Pressure Cook the Roast: Bring the cooker to full pressure over high heat. Once at pressure, reduce the heat to low and cook for 30 minutes.

  4. Add Vegetables: Carefully release the pressure and remove the lid. Add the potatoes and baby carrots to the pot, ensuring they are submerged in the cooking liquid.

  5. Final Cooking Stage: Re-secure the lid and return the cooker to full pressure over high heat. Once at pressure, reduce the heat to low and cook for an additional 15 minutes.

  6. Serve: After releasing the pressure, transfer the roast and vegetables to a serving platter. Let the meat rest for a few minutes before slicing. Serve the sliced roast alongside the cooked vegetables, drizzled with the flavorful cooking liquid.

Servings and Timing

  • Servings: This recipe yields approximately 8 servings.

  • Prep Time: 15 minutes

  • Cook Time: 1 hour 10 minutes

  • Total Time: 1 hour 25 minutes

Variations

  • Herb Infusion: Add fresh herbs such as rosemary, thyme, or bay leaves to the cooking liquid for an aromatic twist.

  • Wine Addition: Replace a portion of the beef broth with red wine to deepen the flavor profile.

  • Root Vegetables: Incorporate other root vegetables like parsnips or turnips for added variety and nutrition.

Storage/Reheating

  • Storage: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

  • Reheating: Reheat portions in a saucepan over medium heat until warmed through, or use a microwave-safe dish, heating in intervals and stirring as needed to ensure even warming.

FAQs

How can I ensure my pot roast is tender?

Selecting a well-marbled cut like beef chuck roast and cooking it under pressure helps break down connective tissues, resulting in a tender roast.

Can I use frozen beef for this recipe?

Yes, you can cook a frozen roast in the pressure cooker. However, you’ll need to increase the cooking time and skip the searing step.

What if I don’t have seasoned salt?

You can substitute seasoned salt with a mixture of regular salt and your preferred herbs and spices, such as paprika, garlic powder, and onion powder.

Can I add other vegetables to the pot roast?

Absolutely! Feel free to include vegetables like celery, parsnips, or mushrooms to enhance the dish’s flavor and nutritional value.

How do I thicken the cooking liquid into a gravy?

After removing the meat and vegetables, set the pressure cooker to sauté mode. Mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the simmering liquid until it thickens to your desired consistency.

Is it necessary to brown the meat before pressure cooking?

Browning the meat adds depth of flavor and improves the dish’s overall taste, but if you’re short on time, you can skip this step.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sear the meat and sauté the onions on the stovetop first, then transfer all ingredients to the slow cooker and cook on low for 8 hours or until the meat is tender.

What type of pressure cooker is best for this recipe?

Both stovetop and electric pressure cookers work well. Ensure your pressure cooker is large enough to accommodate the roast and vegetables comfortably.

How can I add a spicy kick to the pot roast?

Incorporate spices like crushed red pepper flakes or a dash of hot sauce into the cooking liquid to introduce some heat to the dish.

What’s the best way to slice the pot roast?

After allowing the roast to rest for a few minutes, slice it against the grain

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Pressure Cooker Pot Roast

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  • Author: Isabella
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Diet: Gluten Free
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Description

Pressure Cooker Pot Roast is a classic comfort dish that delivers tender, flavorful beef with hearty vegetables in a fraction of the traditional cooking time. Using a pressure cooker ensures a rich, savory taste while making this a convenient, one-pot meal perfect for busy weeknights or special family dinners.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 (3-pound) boneless beef chuck roast, trimmed
  • Seasoned salt, to taste
  • Onion powder, to taste
  • Ground black pepper, to taste
  • 1 (14.5-ounce) can beef broth
  • 1 ½ tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 large potatoes, peeled and cut into bite-size pieces
  • 2 cups baby carrots

Instructions

  • Sear the Roast: Heat vegetable oil in the pressure cooker over medium-high heat. Season the roast with seasoned salt, onion powder, and black pepper. Sear on all sides until browned.
  • Add Initial Ingredients: Pour in beef broth and Worcestershire sauce. Add onion wedges around the roast. Secure the lid.
  • Pressure Cook the Roast: Bring to full pressure over high heat, then reduce heat to low and cook for 30 minutes.
  • Add Vegetables: Release the pressure carefully, then add potatoes and carrots. Ensure they are submerged in the liquid.
  • Final Cooking Stage: Secure the lid again and bring to full pressure. Reduce heat to low and cook for another 15 minutes.
  • Serve: Release the pressure, transfer the roast and vegetables to a serving platter, and let rest before slicing. Serve with the flavorful cooking liquid.

Notes

  • For enhanced flavor, add fresh rosemary, thyme, or bay leaves to the broth.
  • Substitute part of the beef broth with red wine for a richer taste.
  • To make a gravy, mix cornstarch with cold water and stir into the simmering cooking liquid.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: American

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