Best 11 Simple Pressure Cooker Pot Roast Recipes

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In this modern era where time constraints and convenience are essential, cooking a hearty and comforting meal using a simple pressure cooker pot roast is a culinary technique that blends ease with flavor. This versatile method transforms inexpensive cuts of meat into tender and succulent creations, bringing forth a delectable dish that is sure to satisfy any palate. From classic pot roast recipes infused with aromatic vegetables and herbs to creative twists using exotic spices and sauces, the pressure cooker pot roast offers endless possibilities for culinary exploration.

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

PRESSURE-COOKER POT ROAST



Pressure-Cooker Pot Roast image

With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 boneless beef chuck roast (about 3 pounds)
Kosher salt and freshly ground pepper
2 garlic cloves, smashed
2 tablespoons unbleached all-purpose flour
3 cups chicken stock, homemade or store-bought
1 pound carrots, cut into thick rounds
1/3 cup pitted oil-cured olives
10 dates, pitted and chopped
1 teaspoon fresh thyme leaves
1 dried bay leaf
1/2 teaspoon cumin seeds
Finely grated zest and juice of 1 large navel orange

Steps:

  • Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
  • Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.

POT ROAST - PRESSURE COOKER



Pot Roast - Pressure Cooker image

I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.

Provided by Mrs Goodall

Categories     Roast Beef

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (3 -4 lb) boneless chuck roast
2 garlic cloves, crushed
1 tablespoon oil
1 small onion, peeled and chopped
1/2 cup beef broth (I'll substitute chicken broth)
1 (4 ounce) can tomato paste
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon sweet paprika
1/4 cup lemon juice
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
chopped parsley (optional)

Steps:

  • Rub the meat well with the crushed garlic, using one clove for each side.
  • In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
  • Add oil and onion and cook until softened.
  • Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
  • Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
  • Return roast to pressure cooker and turn to coat with sauce.
  • Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
  • Cook for 1 hour.
  • Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
  • Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

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

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

EASY INSTANT POT POT ROAST (TENDER AND JUICY)



Easy Instant Pot Pot Roast (Tender and Juicy) image

How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. The carrots, celery, and garlic add a lot of flavor to the dish. They will become quite soft after cooking. If you like them this soft, feel free to serve them with the beef. If they are too soft for you, leave them off the plate and consider them flavoring agents. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.

Provided by Adam and Joanne Gallagher

Categories     Main Dish

Time 2h30m

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3 pounds beef chuck, brisket, or round, see notes
Salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 large onion
5 medium carrots (12 ounces)
4 celery stalks
5 to 6 garlic cloves
1 ½ tablespoons high heat cooking oil
3 cups beef broth
1 to 2 bouillon cubes or use bouillon mix, optional, see notes
3 tablespoons apple cider vinegar
4 rosemary sprigs
4 thyme sprigs
1 bay leaf
12 ounces baby potatoes, optional
1/4 cup water
2 tablespoons corn starch
2 tablespoons cream, optional

Steps:

  • Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
  • Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
  • Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
  • After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
  • Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
  • Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
  • Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
  • Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
  • Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
  • When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
  • Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
  • If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
  • The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
  • Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
  • To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the "Sauté" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
  • Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

Nutrition Facts : ServingSize 1/8 of the recipe, Calories 456, Fat 19.3g, SaturatedFat 6.5g, Cholesterol 183.6mg, Sodium 882.6g, Carbohydrate 14.2g, Fiber 2.9g, Sugar 3.5g, Protein 57g

QUICK + EASY INSTANT POT POT ROAST



Quick + Easy Instant Pot Pot Roast image

Make pot roast fit for an elegant dinner party for a weeknight meal. This healthy dish is ready in about an hour.

Provided by DanaAngeloWhite

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs beef chuck roast
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 garlic clove, roughly chopped
1 teaspoon Worcestershire sauce
2 teaspoons dried thyme
1 tablespoon tomato paste
1 cup beef broth
1 lb small potato
3/4 lb carrot, peeled and roughly chopped
1/4 cup chopped fresh parsley

Steps:

  • Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
  • Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
  • Top beef with potatoes and carrots.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
  • Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
  • If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
  • Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.

EASY PRESSURE COOKER POT ROAST RECIPE - (4.5/5)



Easy Pressure Cooker Pot Roast Recipe - (4.5/5) image

Provided by janriff924

Number Of Ingredients 10

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 1/2 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.

PRESSURE COOKER POT ROAST



Pressure Cooker Pot Roast image

This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called for here; the roast is braised to tenderness in a fraction of the time it would take in the oven. The trick to this perfectly cooked meal is timing: Pop the vegetables into the pressure cooker just for the last few minutes of cooking, so they are tender but not overly softened. The optional quick-pickled onions give the mellow beef and sweet vegetables an appealing tangy pop. If you're short on time, you don't need to thicken the cooking liquid to make a gravy; just drizzle some pan juice over the top and call it a day.

Provided by Sarah DiGregorio

Categories     dinner, meat, roasts, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

4 pounds beef chuck roast, cut in half
Kosher salt and black pepper
2 tablespoons vegetable oil
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges)
8 garlic cloves, smashed and peeled
1 1/2 cups dry red wine
1 tablespoon red wine vinegar
5 fresh woody herb sprigs, such as a mix of thyme, sage and rosemary (or 1 teaspoon dried thyme, rosemary or sage)
1 to 1½ pounds root vegetables, such as a mix of peeled carrots and parsnips, cut into 2-inch chunks
2 tablespoons unsalted butter, at room temperature (optional)
2 tablespoons flour (optional)
1 cup red wine vinegar
2 tablespoons granulated sugar
7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and thinly sliced)
Kosher salt

Steps:

  • Season the beef generously all over with about 1 tablespoon salt. Using the sauté setting, warm the oil in a 6- to 8-quart electric pressure cooker. Add one chunk of the beef and sear one side until deeply browned, about 5 minutes. Remove the first chunk and repeat with the remaining chunk, searing one side. (You can brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.) If the pressure cooker gives you a "hot" error, simply turn it off and use residual heat to cook. When it cools, turn the sauté setting back on.
  • Add the pearl onions and garlic; season with salt and pepper. Cook, stirring, until the garlic is softened, about 2 minutes. Pour in the wine, vinegar and 1/2 cup water; season generously with black pepper and lightly with salt. Using a metal or wooden spoon or spatula, scrape up all the browned bits on the bottom of the pot. Turn off the sauté setting. Add the herbs and nestle the beef into the liquid. Cook on high pressure for 1 hour.
  • Make the pickled onions, if desired: Bring the vinegar and sugar to a boil in a small saucepan. Add the pearl onions and a generous pinch of salt and cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute. Remove the mixture from heat and set aside at room temperature to pickle for at least 1 hour. (You can make the pickled onions up to 5 days ahead; store them in a sealed container in the refrigerator.)
  • Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Add the vegetables to the pot, tucking them below the liquid. Cook on high pressure until the beef and vegetables are both tender, an additional 4 minutes. Quick-release the pressure by twisting the pressure knob to vent, then open the lid. Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. At this point, you can simply drizzle some cooking liquid over the top of the beef and vegetables, and top with the drained, pickled pearl onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the layer of fat and freeze the remaining liquid as beef stock.
  • If you'd prefer a thicker gravy, strain the cooking liquid and return it to the pot. Using the sauté function, bring it to a boil. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with drained, pickled onions. Serve extra gravy on the side.

JEN'S PRESSURE COOKER POT ROAST



Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 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

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

PERFECT PRESSURE COOKER POT ROAST



Perfect Pressure Cooker Pot Roast image

This yummy recipe was submitted by Sheamilr on Allrecipes.com. It's simple and quick and gets its delicious flavor from packets of dry Italian salad dressing mix, dry Ranch dressing mix and brown gravy mix.

Provided by Crafty Lady 13

Categories     Roast Beef

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
3 lbs beef chuck roast
1 large onion, diced
1 (1 ounce) package dried Italian salad dressing mix
1 (1 ounce) package dry ranch dressing mix
1 (1 1/4 ounce) package brown gravy mix
1 (14 1/2 ounce) can beef broth

Steps:

  • Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil.
  • In a small bowl, mix together the Italian and Ranch salad dressings and the 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. 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 662.1, Fat 50.2, SaturatedFat 18.7, Cholesterol 157.3, Sodium 940.1, Carbohydrate 5.9, Fiber 0.5, Sugar 1.1, Protein 44.3

APPLE CIDER PEPPER POT ROAST (PRESSURE COOKER RECIPE)



Apple Cider Pepper Pot Roast (Pressure Cooker Recipe) image

Beef lovingly saturated with spices, fresh thyme, and bay leaves is pressurized in a delightful hearty gravy made up of fresh veggies, apple cider and wine. Absolutely delicious!

Provided by awakenedone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h16m

Yield 8

Number Of Ingredients 14

1 large red onion, quartered
4 stalks celery, cut into large chunks
8 baby carrots
4 ounces mushrooms, halved, or more to taste
6 cloves garlic
1 (2 1/2 pound) beef chuck pot roast
¼ cup olive oil, divided
kosher salt to taste
ground black pepper
¼ cup sweet red wine
1 cup beef broth
⅓ cup apple cider
6 sprigs fresh thyme
4 fresh bay leaves

Steps:

  • Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
  • Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
  • Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
  • Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
  • Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 5.4 g, Cholesterol 64.6 mg, Fat 22 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 7 g, Sodium 208.7 mg, Sugar 2.6 g

Tips:

  • Choose the right cut of meat. Chuck roast, rump roast, and brisket are all good options for pot roast.
  • Brown the meat before cooking. This will help to develop flavor and prevent the meat from becoming dry.
  • Use a variety of vegetables in your pot roast. Carrots, potatoes, celery, and onions are all classic choices, but you can also add other vegetables, such as parsnips, turnips, or rutabagas.
  • Season the pot roast well. Salt, pepper, garlic powder, and onion powder are all good basic seasonings. You can also add other herbs and spices, such as thyme, rosemary, or bay leaves.
  • Cook the pot roast on low pressure for 60-90 minutes, or until the meat is fall-apart tender.
  • Let the pot roast rest for 15-20 minutes before serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Pressure cooker pot roast is a delicious and easy meal that can be made with a variety of ingredients. By following these tips, you can make a perfect pot roast every time. So next time you're looking for a hearty and flavorful meal, give pressure cooker pot roast a try.

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