Pressure Cooker Pot Roast
User Reviews
4.5
Pressure Cooker Pot Roast
Description
The Pressure Cooker Pot Roast starts by browning a 3-5 pound chuck roast in butter, developing a rich crust. Root vegetables including onions, carrots, celery, garlic, and potatoes complement the meat and are sautéed to release flavor. A mix of red wine and beef stock deglazes the cooking vessel, capturing browned bits that add depth to the sauce. The roast and vegetables are then pressure sealed and cooked for 45 minutes, producing tender, fall-apart meat and softened vegetables infused with savory herbs like rosemary and Italian seasoning.
The dish offers a robust, hearty flavor profile bolstered by the wine and garlic, with melt-in-your-mouth textures from the pressure cooking. The use of Yukon Gold potatoes adds smooth creaminess, contrasting the firm chunks of carrot and celery. This pot roast serves well as a main course alongside crusty bread or over mashed potatoes to soak up the savory cooking liquid.
The natural pressure release for 15 minutes ensures the meat finishes cooking gently, preserving juiciness. The recipe utilizes simple seasoning and straightforward steps suited for modern kitchens equipped with an Instant Pot or electric pressure cooker. This method drastically reduces traditional cooking time without sacrificing flavor or texture.
Ingredients
- 2 tbsp butter
- 3-5 pound chuck roast boneless
- 1 onion cut into fourths, large
- 4 carrot peeled and chopped into large 1-2" chunks, large
- 1 lb boiler potato halved, small or Yukon Gold potato
- 4 celery rough chopped, stalks
- 6 cloves garlic peeled (chop or toss in whole- up to you!)
- 1 tsp black pepper fresh cracked
- 1 tsp sea salt Celtic variety
- 1 tbsp Italian seasoning
- 1-2 rosemary sprigs
- 1 cup red wine good quality
- 1 ½ cup beef stock
Instructions
- In your instant pot set to sauté, or a in a large skillet on the stove, melt butter. (If cooking roast from frozen, skip to step 4 and just brown vegetables - frozen roast will just stick to pan. Season roast with salt and pepper when you add to IP.)
- Pat roast dry with paper towels and generously season with salt and pepper.
- Add roast to pan and brown on all sides. Remove and set aside after browning.
- Add onion, celery, garlic, and carrots to Instant Pot. Brown and soften vegetables for 5-8 minutes.
- Remove vegetables from pot, set aside with roast, and deglaze Instant Pot with broth and wine, taking care to scrape away any browned bits on the bottom of the Instant Pot dish, as it won't seal if it has food stuck to the bottom.
- Add roast back to Instant pot, and add vegetables, potatoes, herbs, and seasonings.
- Close instant pot lid and set to seal.
- Set to high pressure for 45 minutes.
- When Instant pot is done cooking, let naturally release, about 15 minutes.
- Remove from Instant pot, slice, ad serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 546kcal | 27% |
| Carbohydrates | 15g | 5% |
| Protein | 49g | 98% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 2g | 100% |
| Cholesterol | 162mg | 54% |
| Sodium | 470mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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