Recipe by jenonymous
"A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well."
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beef rump roast
salt and ground black pepper to taste
2 (1 ounce) packages
dry onion soup mix
2 1/2 cups
cold water, or as needed
potatoes, peeled and halved
i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper.
I made this in an electric pressure cooker and followed the directions exactly, using a 3.5 lb butt roast. It turned out perfectly! This is my new go-to recipe for this type of roast. It's a family favorite.
This was fantastic! The pressure cooker method was easy and the drippings made the most wonderful gravy. I was nervous to try a recipe that nobody had rated yet, but really glad I did. My husband and I couldn't eat it fast enough, so delicious!
This was a really good recipe. I made it exactly as written except I used the Onion Soup Recipe from this site by Mammakittyto3. This was also very good. I really liked this because the meat became tender without drying out. Thanks so much for posting this recipe
I know this is a weird review to post, but I remade this recipe with turkey instead of chuck roast because it's leaner. I browned and pressure cooked it, but only for 30 minutes since it's a smaller cut of meat. It turned out incredible. I made mashed potatoes instead of roasted, but next time I will put the potatoes in with the turkey. Thank you for the inspiration to try the pressure cooker with turkey - delicious!
My 3 lb rump roast was slightly frozen so it took long time to get pressure so I over cooked it some but it was very yummy. The carrots which are my favorite were amazingly good. I did add 1 packet of brown gravy mix (dissolved in water)when I added veggies and omitted the flour gravy step. My husband loved it. Meat was from local farm.
Based on instructions for my pressure cooker I cooked for 45 minutes and even that was a bit too long. Added carrots and mushrooms. Gravy was especially good.
This was very good, myself being a novice with an electric pressure cooker, it turned out delicious. Best chuck roast I have ever had...gravy was scrumptious too!
* Percent Daily Values are based on a 2,000 calorie diet.
Jen's Pressure Cooker Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 224
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