Easy Pressure Cooker Roast with Gravy
Tender, flavorful, and ready in a fraction of the time, this Easy Pressure Cooker Roast with Gravy is the ultimate comfort food for busy days. Featuring a perfectly seasoned beef chuck roast seared to golden perfection, robust root vegetables like carrots and potatoes, and a rich homemade gravy made right in the pot, this hearty dish delivers a complete meal in just over an hour. With the magic of the pressure cooker, the beef becomes fall-apart tender while the onions, garlic, and Worcestershire sauce create a savory, deeply satisfying flavor profile. Perfect for family dinners, meal prep, or special occasions, this pressure cooker pot roast is as easy and fuss-free as it is delicious. Serve it with the thick, velvety gravy draped over every bite for a meal that’s sure to impress!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 medium carrots, peeled and chopped
- 4 medium potatoes, cut into chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Set your pressure cooker to the sauté function and add the olive oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Add the diced onion to the pressure cooker and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Turn off the sauté function and pour in the beef broth, scraping the bottom of the pot to loosen any browned bits. Stir in the Worcestershire sauce.
Return the roast to the pressure cooker, placing it on top of the liquid. Seal the lid according to the manufacturer's instructions and set the pressure cooker to high pressure for 45 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
Carefully open the lid and add the carrots and potatoes around the roast. Seal the lid again and cook on high pressure for 10 additional minutes. Perform a quick release of the pressure once done.
Remove the roast and vegetables to a serving platter, covering them with foil to keep warm.
Turn the pressure cooker back to the sauté function and let the cooking liquid simmer. In a small bowl, mix the cornstarch and cold water to create a slurry. Stir the slurry into the simmering liquid and cook until the gravy thickens, about 2-3 minutes.
Slice the roast and serve it with the vegetables, drizzling the gravy over the top. Enjoy!
Nutrition Facts
Calories |
4341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.1 g | 387% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5309 mg | 231% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 19.9 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 7306 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
