Easy Pressure Cooker Pot Roast Recipe - Allrecipes.com
Easy Pressure Cooker Pot Roast Recipe
  • READY IN ABOUT hrs

Easy Pressure Cooker Pot Roast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Reviews More Reviews

Nov 08, 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!

 
Jan 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.

 

15 Ratings

Nov 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

 
Mar 14, 2013

I made this great recipe and in addition made it more versatile by adding 2 additional cans of broth (if your cooker can safely hold it)and delay the addition of worcester sauce until after the roast is fully cooked. After the roast is fully cooked, pour off the extra 2 cans of broth into a bowl and cool (refrigerate) which will bring the fat to the top for easy skimming. Use the fat free super-flavored beef broth as a base for all French Onion soup recipes. All French Onion soup recipes will be kicked up a notch or two and will never taste bland.

 
Feb 17, 2013

Very simple and delicious. Family loved it! The meat could have cooked another 10 to 15 min.

 
Feb 14, 2013

Absolutely loved this recipe! No doubt I will make this again. The only difference was I used a can of beef consomme instead of beef broth. I used a sweet onion and it was sooo good. Next time I will put more sweet onion in the mix. I love pressure cooker recipes. HUGE time savers!

 
Oct 29, 2013

Followed the recipe as written. Very easy and excellent results. The meat was very, very tender--the 6-year-old who usually doesn't like meat asked for more. Potatoes were done perfectly. Carrots were very soft, but still tasty. Popped a spaghetti squash in the oven the same time I started the pressure cooker and with very little effort ended up with a lovely autumn supper. Thanks so much for sharing this recipe!

 
Jun 29, 2013

So good and so easy. It was a raving success at the Pot-Luck Dinner at church. I will definitely prepare it again.

 

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Nutrition

  • Calories
  • 450 kcal
  • 23%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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