Pot Roast Pressure Cooker
Transform your weeknight dinner routine with this tender and flavorful Pot Roast Pressure Cooker recipe—a hearty classic made quicker and easier! Featuring a succulent 3-pound chuck roast perfectly seasoned and seared for deep, caramelized flavor, this recipe is brought to life with aromatic garlic, sautéed onions, and a savory mix of beef broth, optional red wine, and tomato paste. Nestled alongside fresh carrots, baby potatoes, and fragrant sprigs of thyme and rosemary, this one-pot wonder becomes melt-in-your-mouth delicious after just 60 minutes under high pressure. The pressure cooker not only saves time but ensures every bite is infused with rich, comforting flavors. Perfect for serving six, this dish is a warm and satisfying meal ideal for family dinners or special occasions. Don’t forget to drizzle the flavorful cooking liquid over the roast and veggies for an unforgettable finish! Keywords: Pot Roast Pressure Cooker, easy pot roast recipe, one-pot dinner, pressure cooker pot roast with vegetables.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Beef broth
- 0.5 cups Red wine (optional)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 4 medium Carrots, peeled and chopped
- 1.5 pounds Baby potatoes
- 3 pieces Fresh thyme sprigs
- 2 pieces Fresh rosemary sprigs
Instructions
Season the chuck roast evenly with salt and black pepper on all sides.
Set the pressure cooker to the sauté mode and heat the olive oil. Once hot, sear the roast on all sides until browned, about 4-5 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. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the roast to the pressure cooker and add the carrots, baby potatoes, thyme, and rosemary. Make sure the vegetables are evenly distributed around the roast.
Secure the lid on the pressure cooker and set it to high pressure for 60 minutes. Ensure the valve is set to the sealing position.
Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then carefully perform a quick release to vent any remaining steam.
Remove the lid and transfer the roast to a cutting board. Let it rest for 5-10 minutes before slicing.
Discard the thyme and rosemary sprigs. Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top for extra flavor.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1488 mg | 32% | |
*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.
