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Jen's Pressure Cooker Pot Roast

Jen's Pressure Cooker Pot Roast

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
jenonymous

jenonymous

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 71.3g
  • 23%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 999 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

  1. Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  2. Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  3. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  4. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  5. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  6. To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kkeyser2
36

kkeyser2

10/4/2012

i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper.

Le Crip Suzette
24

Le Crip Suzette

1/12/2013

I made this in an electric pressure cooker and followed the directions exactly, using a 3.5 lb butt roast. It turned out perfectly! This is my new go-to recipe for this type of roast. It's a family favorite.

Jzehner
20

Jzehner

9/27/2012

This was fantastic! The pressure cooker method was easy and the drippings made the most wonderful gravy. I was nervous to try a recipe that nobody had rated yet, but really glad I did. My husband and I couldn't eat it fast enough, so delicious!

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