Description
This easy pressure cooker pot roast delivers tender, flavorful beef and perfectly cooked vegetables in a fraction of the usual time. Perfect for a hearty weeknight dinner, it utilizes the pressure cooker to quickly infuse the roast with savory seasonings and a rich broth, while cooking potatoes and carrots to comforting perfection.
Ingredients
Meat and Seasoning
- 2 tablespoons vegetable oil
- 1 (3 pound) boneless beef chuck roast, trimmed
- 1 pinch seasoned salt, or to taste
- 1 pinch onion powder, or to taste
- ground black pepper to taste
Liquids and Vegetables
- 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
- 4 carrots, peeled and cut into bite-size pieces
Instructions
- Gather Ingredients: Collect all the listed ingredients to ensure a smooth cooking process.
- Heat Oil and Sear Roast: Place the pressure cooker over medium-high heat and add the vegetable oil. Once hot, sear the beef chuck roast on all sides until it is well-browned to develop flavor. Season the roast evenly with seasoned salt, onion powder, and black pepper.
- Add Liquids and Onion, Seal Cooker: Pour in the beef broth and Worcestershire sauce around the roast. Add the quartered onion. Seal the pressure cooker lid securely.
- Cook Under Pressure: Increase heat until the cooker reaches full pressure. Then reduce the heat to low, maintaining pressure, and cook for 30 minutes to tenderize the roast.
- Release Pressure and Add Vegetables: Use the quick-release method to safely release the pressure. Open the cooker and stir in the potatoes and carrots. Reseal the lid and bring back to full pressure.
- Cook Vegetables: Maintain full pressure and cook for an additional 15 minutes, allowing the vegetables to soften perfectly while the roast finishes cooking.
- Final Pressure Release and Serve: Use the quick-release method again to release pressure. Carefully open the lid, transfer the roast and vegetables to a serving dish, and enjoy your tender, flavorful pot roast.
Notes
- For extra flavor, consider adding fresh herbs like thyme or rosemary during cooking.
- You can substitute the potatoes and carrots with other root vegetables like turnips or parsnips if desired.
- If you prefer a thicker gravy, remove the roast and vegetables after cooking and simmer the liquid to reduce it on the stovetop.
- Be sure to follow your pressure cooker’s safety instructions when sealing and releasing pressure.
