Perfect Pressure Cooker Pot Roast
Tender, flavorful, and ready in a fraction of the time, this Perfect Pressure Cooker Pot Roast is the ultimate comfort food for busy weeknights or cozy family dinners. With a succulent beef chuck roast seared to golden perfection, hearty chunks of carrots and potatoes, and aromatic fresh thyme and rosemary, this recipe combines rustic flavors with modern convenience. A rich gravy made right in the pressure cooker ties everything together, ensuring every bite is bursting with savory goodness. Ready in just over an hour, this one-pot wonder is perfect for feeding a crowd, and cleanup is a breeze. Elevate your dinner game with this hearty, time-saving classic!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Russet potatoes, peeled and quartered
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast on all sides with salt, pepper, and garlic powder.
Select the sauté function on your pressure cooker. Add olive oil and heat until shimmering.
Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Add chopped onion to the pressure cooker and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in Worcestershire sauce.
Return the beef roast to the pressure cooker. Add carrots, potatoes, thyme, and rosemary around the roast.
Lock the lid and set the pressure cooker to high pressure for 50 minutes.
Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
Carefully remove the roast and vegetables from the pot and transfer to a serving platter. Cover to keep warm.
Turn the pressure cooker to the sauté function and bring the liquid to a simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering liquid to thicken it into a gravy, cooking for 2-3 minutes.
Serve the pot roast and vegetables with the gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.6 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1422 mg | 30% | |
*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.
