Would you like to be serving a tender, savory pot roast in about an hour? Pot roast cooked in the pressure cooker is one of the most popular pressure cooker meals enjoyed by all. Actually, back when I first started using a pressure cooker, this was one of the first meals I cooked. We were all surprised how delicious it turned out. I am happy to be sharing it with you. Just follow these simple steps and you’ll have the same delicious results I did.
- 3 pound roast, such as chuck, arm, or round
- 2 tablespoons olive oil
- Beef broth – 2 ½ cups of total liquid (broth and wine) is needed for a 6 liter pressure cooker
- 3 carrots
- 2 stalks of celery
- Onion—the sweeter, the better
- Salt and pepper, allspice to taste
- Wash carrots and cut into half. These will be discarded later.
- Wash celery stalks and cut into half. These will be discarded later.
- Peel onions and quarter. These will be discarded later.
- Peel garlic. Remove 3 cloves. Slice cloves. Place in small amount of olive oil to keep moist until ready to use.
Cut about 10 slits into the top of the roast and insert thinly sliced pieces of garlic into each slit.
Salt and pepper roast. Rub in parsley and any other of your favorite spices.
Dredge roast in flour on all sides—the easy way is to put the roast and flour in a plastic bag and shake until it is well coated with flour.
Heat oil in pressure cooker and then brown roast on all sides.
Remove roast and brown onions, carrots, and celery until wilted.
Add broth and wine into the pressure cooker.
Place roast in pressure cooker.
Close lid and lock.
Bring to high pressure.
Set timer after it reaches high pressure (about 4 minutes).
Cook for 50 minutes on high.
I usually use the natural release method. But if you prefer, the quick release method also works well.
Remove roast from the pressure cooker, place on platter and cover with foil.
Remove onion, celery, and carrots with a slotted spoon.
If you want to add potatoes– put in 4 potatoes cut into 6 pieces and pressure cook about 6 minute. Put potatoes on platter with roast and cover with foil.
If you want to make gravy out of juices in the pressure cooker; mix together 1/3 cup of flour and 1/3 cup water—wisk together. Make gravy by adding the flour and water mixture into the juices in the pressure cooker and boil on high heat until thickened.
You can also add carrots with the potatoes in the last 6 minutes of cooking.
You can also serve mashed potatoes with the pot roast instead of adding potatoes in the last 6 minutes. Don’t forget to make gravy out of the liquids in the pressure cooker!
If starting with a frozen roast, increase cooking time by ten minutes. When time is completed, after using the quick release method, check roast for doneness. If it needs more cooking time, close the lid and cook for 10 to 15 more minutes.
Dry Italian salad dressing mix can be used instead of spices in the recipe.
Ranch salad dressing mix (dry) can be used instead of spices in the recipe.
Brown gravy and water can be used instead of broth.
Chopped tomatoes can be substituted for the broth or wine, or just added to the recipe.
Make this your own by adjusting the ingredients to those you like and you will be sure to make this time and time again.
For This Pot Roast Recipe We Recommend