Reviewed: Oct. 14, 2009

Great flavor.

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Reviewed: Oct. 8, 2009

This was such an amazing and delicious dish! I've made roasts before - even in the pressure cooker - but this was the favorite of them all. My brother in law made it the week before and he told me he got it from here so I thought I'd give it a try for a dinner party I was having. I stuck with the recipe and only made a few small changes. I did use everything low sodium. I used half of the seasonings to dry rub and marinate the roast for 2 hours in the fridge before browning it. To the ingredients I added 1 cup of Merlot wine and added a few chopped carrots and some fresh chopped mushroom. It came out perfect. I added a little flour to the gravy to thicken it up before serving. Served it with garlic mashed potatoes. We ate it all! Definitely making this again, especially for guests. Thanks for recipe!

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Yummers

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Reviewed: Oct. 7, 2009

I've never used a pressure cooker before, but really enjoyed using it and making this great dish. I did not make any adjustments and it turned out moist, flavorful and was so tender. I will make it again. Awesome leftovers!

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AnniezMom

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

Made this last night for dinner. Amazingly good!!! Even my children raved on how good it was. Based on others' reviews, I did make one adjustment to the recipe...I left out the Italian seasoning packet; used only the Ranch and brown gravy packets. Delish!!! I love to cook using my pressure cooker...the meat is always so tender. Yet, until last night, I had never made a beef roast in it. Well, using a pressure cooker is now my new favorite way to make a roast and this is my new favorite roast recipe. Will definitely make again!!

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Hook'emHorns

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Reviewed: Jul. 15, 2009

It was really good! I used Beef Broth, pkg dry onion soup,pkg beef gravy, yummy. I also follow the one sug. to cook on pressure for 30 min. and then add the carrots and potatoes back up to pressure for another 15 min.The veg. were perfect that way:)Also thickened with corn starch,gravy was just mouth watering.

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winzap

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

Will try to lower salt content next time.

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Eva

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Reviewed: May 17, 2009

This is a SIMPLE recipe and tastes delicious! I used 1/2 Tablespoon of onion powder instead of real onions because onions get soggy in the pressure cooker. I cooked the roast on the second ring for thirty minutes, did the quick release method (cold water) and then added carrots and quartered roast potatoes. Then I brought it to the second ring again and cooked for 15 minutes. Then used the quick release method again. SIMPLE and DELICIOUS!

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Heidi

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Reviewed: Apr. 25, 2009

Yumsssss! This was the first time I ever used a pressure cooker. I used low sodium beef broth and gravy mix and I didn't think it was too salty. I also used a little Cab as well since I had some on hand. The gravy was SO GOOD. Served with mashed potatoes and crusty bread. Can't wait to make again and thanks a million for this one!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 25, 2009

VERY DELICIOUS! Got a pressure cooker for Christmas & wanted to make good use of it. Between the cooker & this recipe, supper was fantastic. Great alternative to slow cooker!

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toodlebutt

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Reviewed: Mar. 22, 2009

This exceeded our expectations. My father said it was "the best roast he ever had!". So tender for 45 minutes! The only think I did outside the recipe is to use 2 gravy packets instead of one. We made gravy with the drippings that was to die for! Thanks for sharing this recipe and now I love my pressure cooker, can't wait to try more things in it.

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HAPPIGAL81

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Reviewed: Mar. 11, 2009

Followed this recipe verbatim and it turned out "Ok." Between the gravy mix and the dressing mix, that's a lot of sodium. I'll do this one again, eliminating one, the other, or both.

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Mar. 2, 2009

This is an excellent recipe, The personal touches I gave were: using reduced sodium beef broth & reduced sodium brown gravy mix. I also followed one of the reviewers & cooked meat for 30 min, added 3 lg potato & 6 lg carrots & cooked for an add'l 15 min. I thickeed the gravy w/ a small amount of milk/flour mixture. It was a great tasty dinner that'll I will surely make again.

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Melissa

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Reviewed: Feb. 21, 2009

Since finding this recipe, I decided it's the only way to cook roast. You can't mess up with the simple ingredients. It's fast and the roast turns out tender and very tasty!

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boxerlover

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Reviewed: Feb. 18, 2009

I have been searching for a recipe that will taste like the best "restaurant" pot roasts. This, unfortunately, is not that recipe. However, it was the best pot roast recipe I have tried. I really liked the gravy and the flavor of the meat. I did do a few things differently - I added some red wine & a couple of smashed garlic cloves. I also braised it on the stovetop instead of a pressure cooker. I chopped an onion into the pan, and after 1 1/2 hours added chunks of carrot and potato to cook in the gravy. I would also recommend using low-sodium broth, due to the sodium in the salad dressing packets. Everyone loved it, and it is my new pot roast recipe. Thanks for posting this one!

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CORITA

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jan. 21, 2009

The only change I made was to use non-fat, low sodium beef broth. The roast came out perfectly. It's the first time I've made pot roast in my pressure cooker and I will be making this again.

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Tonopah

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

First tried the recipe, following it to the letter. Just tried it again this evening with a two adjustments: First added 1C of Austrailian Shiraz (any red wine will do). Second: Added whole, small red potatoes on top of the meat. cooked for 60 minutes under pressure. Worked great!!

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BOBinAZ

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Reviewed: Jan. 9, 2009

This is an exceptionally good recipe and is easy with the pressure cooker. I typically make it with mixing all the dry packets together using only half and saving the other half for the

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Marcus

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Reviewed: Dec. 8, 2008

This recipie is definately one that I will be making til the end of time. I did make some adjustments though. I eyeballed about 2 cups of a cabernet sauvignon to the rest of the braising ingredients. Because of all the sodium in the seasonings, I also added about 1 to 1 1/2 cups of water. The wine made it 5 star! If you live near a Trader Joe's, they have a SUPER cheap but VERY tasty C.S. called Charles Shaw or better known as "2 buck chuck!" Enjoy! PS: Turn the heat off about 8 minutes before the timer goes off. TRUST ME!

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Joy To The World

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

This was wonderful. The only thing I did slightly different was add veggies.After about 40 minutes in the pressure cooker I took it off the heat, removed the meat. Added peeled red potato halves, 1 celery stick sliced, and carrots. Along with 1 1/2 cups additional beef broth.Placed the meat back on top brought pressure back up, reduced heat to low/med and cooked 30mins. I made gravy with the remaining juices.

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AuntApple

Cooking Level: Intermediate

Living In: Cosby, Tennessee, USA

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Reviewed: Sep. 28, 2008

WOW! I believe in following these recipes to the tee. If you need to modify, then post a different one... This was spectacular! My family is sooo stuffed and so happy! Thanks. A Keeper.

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