Easy Pressure Cooker Pot Roast
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Easy Pressure Cooker Pot Roast

18
ccsoccerbmxmom 0

"VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour."

Ingredients 1 h 20 m {{adjustedServings}} servings 450 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
Tips & Tricks
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Reviews 18

  1. 23 Ratings

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Misty E
11/8/2012

Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I also, "kicked it up a notch", by rubbing kosher salt, ground Indian Malabar peppercorns and some Emeril's Essence onto the meat before browning. Threw in some chopped celery with the veggies and it was Yummy!! Had that good, spicy but not SPICY, taste along with the traditional flavors, really Good!! Will be using this recipe again and again! FYI; even though she doesn't specify in step 3, I used low pressure for the last 15 minutes, the veggies came out perfect!

themu
1/24/2013

I made it with 2 lb of carrots and 2lb of potatoes. I added 2 tsp of tomato paste and 2 tsp of soy sauce instead of the Worcestershire sauce. I browned the onions. Everything else i followed the recipe. When i make it again, i will add a bay leaf and some thyme.

spinnaker335
11/25/2012

I quarter spuds and bring pressure back up and cook them about 6 min.Any longer and u end up with potato mush.Also use a couple of Onion Soup in the begining