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
