Pressure Cooker Pot Roast Recipe
User Reviews
5
Pressure Cooker Pot Roast Recipe
Description
The recipe starts by seasoning a 3-pound chuck roast with kosher salt and black pepper. The roast is seared on all sides in vegetable oil using the sauté function of a pressure cooker to develop a browned crust. Aromatics including sliced onion, minced garlic, chicken stock, and fresh thyme sprigs are added to create a cooking liquid rich in flavor.
The sealed pressure cooker cooks the beef at high pressure for 60 minutes, after which a natural release softens the meat. Vegetables—baby potatoes halved, carrots, and parsnips cut into pieces—are submerged in the cooking liquid and cooked under pressure for an additional 10 minutes until tender, with another natural release at the end.
The finished pot roast offers a tender, pull-apart textured beef accompanied by softened root vegetables soaked in savory broth. The notes explain options for cooking from frozen by adding 20 minutes to the cook time. For gravy, the cooking liquid can either be blended with an immersion blender for a smooth sauce or strained and simmered until slightly thickened.
This method allows a classic pot roast meal to be prepared much faster than traditional oven or slow cooker methods, preserving flavor and tenderness. The inclusion of root vegetables completes the one-pot dinner.
Ingredients
- 1 beef chuck roast 3-pound, pat dry with paper towels on both sides
- 1 tablespoon kosher salt
- 1 teaspoon black pepper ground
- 2 tablespoons vegetable oil I use grapeseed oil
- 1 onion halved and sliced, large
- 4 cloves garlic peeled and minced
- 1 ¾ cups chicken stock preferably homemade (or beef stock)
- 4 fresh thyme more as a garnish, sprigs
- 1 pound baby potato halved
- 5 carrot cut into 3/4-inch pieces, large
- 3 parsnip cut into 3/4-inch pieces, large
- 2 tablespoons parsley chopped, fresh
Instructions
- Season the meat with salt and pepper on both sides.
- Preheat the pressure cooker (I used my Instant Pot - affiliate link), select saute on high. Add in the oil.
- Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
- Add in the onion, garlic, chicken stock, and thyme and give it a stir.
- Put the meat back into the pot and secure the lid.
- Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
- When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
- Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
- Select manual and cook at high for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.
Notes
- If you don’t have parsnips, substitute with additional large carrots for similar texture and flavor.
- Frozen pot roast can be cooked directly in the pressure cooker by adding 20 minutes to the cooking time and placing roast on a trivet for even heat circulation.
- For gravy, either blend the cooking liquid with an immersion blender after removing meat and vegetables or strain and simmer until slightly thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 49g | 98% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 159mg | 53% |
| Sodium | 1496mg | 62% |
| Potassium | 1640mg | 35% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 8666IU | 173% |
| Vitamin C | 36mg | 40% |
| Calcium | 107mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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