Pressure Cooker Italian Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
15 mins
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Total Time
50 mins
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Servings
6
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Calories
506 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker Italian Pot Roast
Description
The Pressure Cooker Italian Pot Roast begins by browning seasoned beef chunks in vegetable oil to develop a savory crust. Vegetables including carrots, red potatoes, and onions are added along with condensed tomato soup, beef broth, red wine vinegar, and Italian seasoning for a balanced tang and herbaceousness. Cooking under high pressure for 30 minutes yields fall-apart tender beef and well-cooked veggies.
The dish yields a thick, flavorful broth that can be thickened into a gravy using cornstarch and water if desired. The combination of tomato-based broth and Italian herbs gives the roast a distinct savory character with tender meat and supple vegetables. It can be served as a main course alongside bread or a simple side salad.
This recipe is straightforward and can be made using common pantry ingredients. After cooking, the meat can be shredded or sliced, depending on preference. The natural-release step enhances tenderness, and leftovers reheat well.
Ingredients
- 2 ½ pound beef chuck roast cut into large chunks, boneless, or bottom round roast
- 1 tablespoon vegetable oil
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 carrot cut into fourths, large
- 3 red potatoes quartered, medium size
- 1 white onion , quartered
- 2 10.75 oz. tomato soup cans, Campbell’s® condensed
- 2 cups beef broth
- 1 tablespoon red wine vinegar
- 1 tablespoon Italian seasoning homemade
Instructions
- Heat vegetable oil on sauté function on your pressure cooker.
- Meanwhile, toss garlic powder, Kosher salt, and black pepper with cubed beef.Add to pressure cooker, cooking for 2-3 minutes on each side until browned—approximately 10 minutes.
- Add cut vegetables, Campbell’s® Condensed Tomato Soup, beef broth, red wine vinegar, and Italian seasoning, giving it a quick stir to combine.
- Cover and close vent, set to Manual high pressure for 30 minutes. Allow for 10 minutes natural release, open vent.
- Remove meat and vegetables using a slotted spoon.Shred beef into large pieces using 2 forks.If desired, whisk together 2 tablespoons cornstarch and 2 tablespoons water and combine to remaining liquid to form a gravy.
- Serve hot and enjoy!
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 130mg | 43% |
| Sodium | 1107mg | 46% |
| Potassium | 1640mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5370IU | 107% |
| Vitamin C | 20mg | 22% |
| Calcium | 83mg | 8% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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