Pressure Cooker Pot Roast Dinner
Transform your dinner routine with this hearty and flavorful Pressure Cooker Pot Roast Dinner—a true one-pot wonder that's ready in a fraction of the time! Perfectly seasoned beef chuck roast is seared to lock in its juices before being pressure-cooked to tender perfection alongside wholesome chunks of carrots, potatoes, and celery. A savory blend of beef broth, optional red wine, tomato paste, and Worcestershire sauce forms the base for a rich, velvety gravy that ties the dish together. Ideal for busy weeknights or comforting Sunday dinners, this recipe combines classic flavors, efficient cooking, and effortless cleanup. Serve the succulent slices of roast with the melt-in-your-mouth vegetables and homemade gravy for a crowd-pleasing meal that feels both rustic and refined.
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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, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large carrots, peeled and cut into large chunks
- 4 medium potatoes, peeled and quartered
- 3 stalks celery stalks, cut into chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Season the beef chuck roast on all sides with salt, pepper, and garlic powder.
Set the pressure cooker to the sauté function and heat the olive oil. Sear the roast for 4-5 minutes per side until browned. Remove the roast and set aside.
Add the diced onion and minced garlic to the pressure cooker. Sauté for 2-3 minutes until fragrant.
Deglaze the pot with the beef broth and red wine, scraping up any browned bits from the bottom.
Stir in the tomato paste and Worcestershire sauce.
Return the roast to the pot and secure the lid. Cook on high pressure for 45 minutes.
Perform a quick release of the pressure, then add the carrots, potatoes, and celery to the pot.
Secure the lid again and cook on high pressure for an additional 10 minutes.
Perform a quick release and carefully remove the roast and vegetables to a serving platter.
Set the pressure cooker to the sauté function and bring the liquid in the pot to a simmer.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir it into the simmering liquid to thicken into a gravy, about 2-3 minutes.
Slice the roast and serve with the vegetables and gravy on the side.
Nutrition Facts
Calories |
4690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 7853 mg | 341% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 29.0 g | ||
| Protein | 268.7 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 9347 mg | 199% | |
*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.
