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Perfect Pressure Cooker Pot Roast

Perfect Pressure Cooker Pot Roast

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
MamaShea

MamaShea

I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!

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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:
  • 443 kcal
  • 22%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1644 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
  2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
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Reviews

caseykees
1189

caseykees

11/11/2006

I have been making Pot Roast in the pressure cooker for some time now. However, I just use pepper, season salt, and onion powder to season the meat after browning. I also use beef broth only, no water and add a quartered onion or two, and some worcester sauce and gravy master to the broth. Then I cook for 30 minutes after pressurizing. Then I add carrots and potatoes and cook for additional 15 minutes. We like lots of gravy, so sometimes I add another can of beef broth depending how much liquid is in the pot. Everything comes out perfect every time. It takes a little longer waiting for the pressure cooker to pressurize twice, but the veggies come out perfect as well as the meat. I make a roux to mix with the gravy so it is nice and thick! This is my favorite meal!

MrCrackers
404

MrCrackers

10/23/2006

I love to cook. This recipe assembles packets. I followed the recipe to the letter. The problem with this recipe is resting on to much from packets for seasoning. Which contains to much salt. As for the cooking method, it was right on the mark. Meat was tender. I would go 2 cups water, one Goya bouillon cube. two onions, a large carrot, some pepper and any other veggies you have on hand. Thanks for your time and the right to critique your recipe.

rita
289

rita

11/3/2004

Incredible! Very tasty, we really loved this one, and so easy to prepare. I just invested in a whole new Pressure cooker set and this worked beautifully. I made some slight changes that I think really improves the flavor. I cut most of the fat off the roast first. Then I mixed the only the Italian & Ranch dressings together, then I used only half of the mixture and rubbed them into the raw Chuck roast & let it sit all day refrigerated. The meat really absorbs the flavors this way. Then I browned the meat as described, and then spread the rest of the dry dressings & the brown gravy mix over the meat & added the broth and onions as called for. Mine was a 4.5 lb roast, I pressure cooked on high pressure 55 minutes, and used the natural release method. I removed the meat, defatted the juice & served! Perfect!

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