"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." — ccsoccerbmxmom
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1 (3 pound)
boneless beef chuck roast, trimmed
ground black pepper to taste
seasoned salt, or to taste
onion powder, or to taste
1 (14.5 ounce) can
1 1/2 tablespoons
onion, cut into 4 wedges
carrots, peeled and cut into bite-size pieces
potatoes, peeled and cut into bite-size pieces
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!
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.
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
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.
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!
So good and so easy. It was a raving success at the Pot-Luck Dinner at church. I will definitely prepare it again.
Very simple and delicious. Family loved it! The meat could have cooked another 10 to 15 min.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pressure Cooker Pot Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 196
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