Best 4 Power Pressure Cooker Xl Pot Roast Recipes

Discover the culinary magic that awaits you with the power pressure cooker XL pot roast. Embark on a delectable journey where succulent, fall-apart beef harmonizes with a symphony of savory flavors. Indulge in the ease and convenience of this remarkable kitchen companion, transforming humble ingredients into an extraordinary feast. Unleash your inner chef and explore the endless possibilities of this versatile appliance as you create a dish that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PRESSURE COOKER POT ROAST

Easy Pressure Cooker Pot Roast image

VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Provided by ccsoccerbmxmom

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

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

Steps:

Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g

PERFECT PRESSURE COOKER POT ROAST

Perfect Pressure Cooker Pot Roast image

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

Provided by MamaShea

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth

Steps:

Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Pressure-Cooker Melt-in-Your-Mouth Chuck Roast image

My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.

GRANDMA'S PRESSURE COOKER POT ROAST

Grandma's Pressure Cooker Pot Roast image

This makes the best gravy and the most tender roast. My grandmother makes this all the time for company. Everyone always loves it and it makes the house smell wonderful. My favorite part has always been the tender, gravy flavored vegetables.

Provided by 49flavours

Categories Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
2 lbs sirloin tip roast or 2 lbs chuck
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Worcestershire sauce
4 baking potatoes, peeled
4 carrots, chopped into 2-inch pieces
1/2 yellow onion, sliced
3 cups water

Steps:

Sprinkle salt and pepper on the roast.
Warm oil in a pressure cooker over medium high heat.
Add the roast and brown on both sides. Take it off the heat.
Pour Worcestershire sauce over the roast, and place the onion slices on top. Add potatoes and carrots. Pour in enough water to cover 1" above the roast.
Put the lid on and heat on high. When the pressure cooker reaches the proper temperature, the rocker will jiggle audibly.
Adjust the heat to low, or enough to maintain pressure, and keep a slow, steady rocking motion. Cook for 45 minutes to 1 hour. Check on it by lifting the pot and shaking gently to make sure it doesn't cook dry.
Run the lid under cold water to help release the pressure before unsealing.

Nutrition Facts : Calories 126.4, Fat 2.5, SaturatedFat 0.3, Sodium 506.5, Carbohydrate 24.8, Fiber 3, Sugar 4, Protein 2.2

Tips:

For a richer flavor, brown the beef roast in a large skillet over medium-high heat before cooking in the pressure cooker.
Sear the vegetables in the same skillet you browned the beef in, then deglaze the pan with beef broth or water to loosen any browned bits.
Add a splash of red wine or Worcestershire sauce to the pressure cooker for extra flavor.
Use a variety of vegetables in your pot roast, such as carrots, potatoes, onions, celery, and parsnips.
For a thicker gravy, whisk in a cornstarch or flour slurry before serving.
Serve pot roast with mashed potatoes, egg noodles, or rice.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is also a great way to use up leftover beef roast. With a few simple ingredients and a little time, you can have a delicious and hearty pot roast that the whole family will love. So next time you are looking for a simple and delicious meal, give pot roast a try.