Pressure Cooker Pot Roast is the ultimate comfort food, offering tender, melt-in-your-mouth beef that’s infused with rich, savory flavors in a fraction of the time it takes to cook a traditional roast. Using a pressure cooker, you can achieve the same deep, slow-cooked taste in under an hour, making this dish perfect for weeknight dinners or special occasions when time is of the essence. The beef is seared to lock in its juices, then cooked with hearty vegetables and aromatic herbs in a flavorful broth, resulting in a perfectly cooked pot roast that’s juicy, flavorful, and satisfying. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy.
Ingredients:
- 3-4 lb chuck roast, trimmed of excess fat
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, cut into large chunks
- 4 potatoes, cut into large chunks
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions:
- Prepare the Roast: Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the Roast: Set your pressure cooker to the sauté function and heat the olive oil. Once hot, add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cook the Pot Roast: Return the seared roast to the pot. Add the carrots and potatoes around the roast. Lock the lid in place and set the pressure cooker to high pressure for 60 minutes.
- Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, remove the roast and vegetables from the pot and set them aside. Mix the cornstarch with cold water to form a slurry, then stir it into the cooking liquid. Set the pressure cooker to sauté and cook until the gravy thickens, about 2-3 minutes.
- Serve: Slice the pot roast and serve it with the vegetables, drizzled with the rich, flavorful gravy.
This Pressure Cooker Pot Roast delivers all the classic comfort and deep flavors of a traditional pot roast, but in a fraction of the time, making it an ideal choice for any meal that calls for a hearty, satisfying dish.
