Jen's Pressure Cooker Pot Roast Recipe -
Jen's Pressure Cooker Pot Roast Recipe
  • READY IN hrs

Jen's Pressure Cooker Pot Roast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  2. Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  3. Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  4. Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  5. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  6. To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.
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Reviews More Reviews

Oct 04, 2012

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.

Jan 12, 2013

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.

Sep 27, 2012

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!

Sep 07, 2013

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!

Dec 01, 2012

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

Dec 29, 2013

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.

Feb 05, 2013

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.

Sep 15, 2013

I acquired a good pressure cooker from a thrift shop and it is better than the one I bought new. This recipe did two things. I got great instructions to use the pressure cooker and it is a great recipe. It was very delicious. Everyone loved it. The meat was so tender and infused with the Onion soup flavour. I found a new Lipton Herb and Garlic soup and I plan to try it this way. Ya gotta love Lipton. Bon Appetit.


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  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 71.3 g
  • 23%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 47.6 g
  • 95%
  • Sodium
  • 999 mg
  • 40%

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

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