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Let me share my go-to pressure cooker pot roast recipe that'll knock your socks off! This dish brings back memories of Sunday dinners at Grandma's, but with a modern twist. Imagine tender, juicy beef that practically melts in your mouth, surrounded by perfectly cooked veggies soaked in rich, savory broth. Best part? You'll have dinner on table in fraction of time traditional roasting takes. Trust me, once you try this method, you'll never look back. Ready to revolutionize your comfort food game?
Ingredients for Pressure Cooker Pot Roast
- Chuck roast: Tender and flavorful cut of meat that becomes melt-in-your-mouth delicious after being cooked in the pressure cooker.
- Onion: Adds depth of flavor and sweetness to the dish, enhancing the overall taste of the pot roast.
- Carrots: Provide natural sweetness and a pop of color to the dish, while adding a nutritious element to the meal.
- Potatoes: Starchy vegetable that helps thicken the sauce and adds heartiness to the dish, making it more satisfying.
- Beef broth: Infuses the pot roast with rich, savory flavor and keeps the meat and vegetables moist during cooking.
Essential Tools for Making This Delicious Pot Roast
- Pressure cooker: Essential for cooking the pot roast quickly under pressure, resulting in tender and flavorful meat.
- Tongs: Needed for flipping and handling the roast while browning it in the pressure cooker.
Pressure Cooker Pot Roast Recipe: Tender & Juicy
This Pressure Cooker Pot Roast Recipe yields a tender and juicy roast with flavorful vegetables, perfect for a hearty family meal.
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Equipment
- Pressure Cooker
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 3 lb chuck roast
- 1 onion, chopped
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 2 tbsp olive oil
- to taste Salt and pepper
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions:
- Season the chuck roast with salt, pepper, garlic powder, thyme, and rosemary.
- Select the sauté function on the pressure cooker and heat olive oil. Brown the roast on all sides.
- Add onions, carrots, and potatoes to the pressure cooker.
- Pour beef broth over the roast and vegetables.
- Close the lid and cook on high pressure for 60 minutes.
- Allow for natural pressure release before opening the lid.
- Serve the pot roast with the vegetables and enjoy!
Notes:
For extra flavor, you can add a splash of red wine to the beef broth.
Nutrition value:
Calories: 480kcalCarbohydrates: 20gProtein: 35gFat: 28gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 1000mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 5mg
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Tried this recipe?Let us know how it was!
Can You Make Pressure Cooker Pot Roast Ahead of Time?
Make Ahead Instructions
- Prepare the pot roast as instructed but do not cook it.
- Store the seasoned roast and chopped vegetables in an airtight container in the refrigerator for up to 24 hours.
- When ready to cook, follow the cooking instructions from step 2 onwards.
Freezing Instructions
- Season the roast and chop the vegetables as directed.
- Place everything in a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before cooking as per the recipe instructions.
Chuck roast is a great choice for this recipe because it has enough marbling to keep the meat tender and flavorful during the pressure cooking process.
Common Questions About Making Pot Roast in a Pressure Cooker
FAQ:
Can I use a different cut of meat for this pressure cooker pot roast recipe?
While chuck roast is commonly used for pot roast due to its tenderness when cooked low and slow, you can also use cuts like brisket or bottom round for this recipe.
How can I make this recipe vegetarian?
To make a vegetarian version of this pot roast, you can substitute the beef with seitan or tempeh and use vegetable broth instead of beef broth. You can also add more root vegetables like parsnips or turnips for a hearty dish.
Can I add wine to this pressure cooker pot roast recipe?
Yes, you can add a splash of red wine to the pot roast for added flavor. Make sure to deglaze the pot after browning the meat to incorporate all the delicious flavors.
How long can I store the leftovers of this pot roast?
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the leftovers for up to 3 months for future meals.
Can I cook this pressure cooker pot roast recipe on the stovetop instead?
Yes, you can adapt this recipe for stovetop cooking by using a heavy-bottomed pot or Dutch oven. Follow the same steps for seasoning and browning the meat, then simmer on low heat for 2-3 hours until the meat is tender.
Question? Are the veggies really being under pressure for 60 minutes? I would think they would be mushy and overcooked? Thanks for any tips.