Easy Pressure Cooker Pot Roast Recipe

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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!

—Misty Eisenbraun

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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.

—themu

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6 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

—spinnaker335

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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!

—Laura

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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.

—newjerseybt

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Feb 17, 2013

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

—stevejw1973

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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.

Nutritional Information

Easy Pressure Cooker Pot Roast

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 450
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 7.8g 39 %
Cholesterol 77mg 26 %
Sodium 311mg 12 %
Potassium 1151mg 32 %
Total Carbohydrates 38.3g 12 %
Dietary Fiber 5.4g 22 %
Protein 25.1g 50 %
** Sugars 4.3g
Vitamin A 121 %
Vitamin C 67 %
Calcium 7 %
Iron 43 %
** Thiamin 26 %
Niacin 72 %
Vitamin B6 51 %
Magnesium 23 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.