Easy Pressure Cooker Pot Roast
When life calls for hearty, no-fuss comfort food, this Easy Pressure Cooker Pot Roast delivers. Succulent beef chuck roast, perfectly seasoned, combines with tender potatoes and carrots to create a flavorful, soul-warming dish in record time.
Ideal for busy evenings, this recipe takes the stress out of cooking. The pressure cooker works its magic, infusing every bite with rich, savory goodness while significantly cutting down on cooking time—without sacrificing quality or taste.
Whether you’re feeding a crowd or craving a homestyle meal, this pot roast is a game-changer. Simple ingredients, bold flavors, and easy-to-follow steps make it a favorite for both seasoned cooks and kitchen novices alike.
Easy Pressure Cooker Pot Roast Ingredients
Beef Chuck Roast
The heart of this dish, tender and flavorful beef chuck roast transforms into melt-in-your-mouth perfection, soaking up the rich, savory broth during cooking.
Potatoes
Earthy and satisfying, potatoes absorb the juices, offering a comforting balance to the hearty beef.
Carrots
Sweet and vibrant, carrots add a pop of color and natural sweetness, enhancing the dish’s depth of flavor.
Beef Broth
This rich, savory base ties everything together, infusing the ingredients with layers of comforting warmth.
Onion
Bold and aromatic, onion contributes to the dish’s rich, hearty character with its natural sweetness and depth.
Recipe Tips for Easy Pressure Cooker Pot Roast
- Searing for Maximum Flavor
Don’t skip the searing step! Browning the beef chuck roast in hot oil caramelizes its surface, locking in a robust, savory flavor that elevates the entire dish. Use a high-quality oil and ensure your pressure cooker is preheated before adding the meat. - Layering Ingredients Strategically
Place the beef on the bottom of the pressure cooker, where it can directly absorb the broth’s richness. Add the potatoes and carrots during the second cooking phase to ensure they maintain their texture and avoid turning mushy. - Perfect Pressure Release Timing
Use the quick-release method as instructed to control the texture of your vegetables and avoid overcooking. If you’re new to pressure cooking, familiarize yourself with your cooker’s release mechanism to maintain safety and precision.
What to Serve with Easy Pressure Cooker Pot Roast
- Buttery Dinner Rolls
Soft and fluffy dinner rolls are perfect for soaking up the rich, savory broth from this pot roast. Their mild, buttery flavor adds a comforting touch to the meal. - Simple Garden Salad
A crisp garden salad with a tangy vinaigrette balances the heaviness of the roast and complements the dish’s hearty flavors with a refreshing, light contrast. - Creamy Mashed Cauliflower
For a low-carb option, creamy mashed cauliflower pairs beautifully with the pot roast, offering a velvety texture that enhances the meal’s comfort-food appeal.
FAQ
1. Can I use a different cut of beef for this recipe?
Yes, you can substitute chuck roast with brisket or rump roast. However, the cooking time may vary slightly, as some cuts may take longer to tenderize.
2. How do I make the broth thicker for a gravy-like consistency?
After cooking, remove the roast and vegetables, then set the pressure cooker to sauté mode. Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until thickened.
3. Can I prepare this recipe in advance?
Absolutely! The flavors intensify overnight. Store the cooked roast and vegetables in an airtight container in the fridge, and reheat gently before serving.
4. Can I add more vegetables or other ingredients?
Certainly! Mushrooms, celery, or parsnips are great additions. Just ensure they’re added during the second phase to avoid overcooking. Adjust seasoning to accommodate the extra ingredients.
Easy Pressure Cooker Pot Roast
Ingredients
- 1 3-pound boneless beef chuck roast, trimmed
- 2 tablespoons vegetable oil
- 1 large onion cut into four wedges
- 4 large potatoes peeled and diced into bite-sized pieces
- 4 carrots peeled and chopped into bite-sized pieces
- 1 14.5-ounce can beef broth
- 1 ½ tablespoons Worcestershire sauce
- Seasoned salt to taste
- Onion powder to taste
- Ground black pepper to taste
Instructions
- Assemble all necessary ingredients to ensure a seamless cooking process.
- Heat the vegetable oil in a pressure cooker over medium-high heat. Sear the chuck roast evenly on all sides until browned. While searing, sprinkle the roast with seasoned salt, onion powder, and ground black pepper to enhance flavor.
- Pour the beef broth and Worcestershire sauce into the pressure cooker. Add the onion wedges around the roast. Secure the lid and bring the cooker to full pressure. Lower the heat to maintain full pressure, cooking for 30 minutes.
- Release the pressure quickly following the quick-release method. Incorporate the potatoes and carrots into the pressure cooker. Reseal the lid and return the cooker to full pressure. Cook for an additional 15 minutes.
- Once cooking is complete, use the quick-release method again to safely lower the pressure. Transfer the pot roast and vegetables to a serving dish, arranging them for an appealing presentation.
