Pressure Cooker Pot Roast with Mushroom Gravy Easy
Transform weeknight dinners with this easy Pressure Cooker Pot Roast with Mushroom Gravy, a comforting classic elevated by tender beef and a rich, savory sauce. Juicy, fall-apart beef chuck roast is seasoned and seared to perfection before pressure cooking with aromatic vegetables, fresh thyme, and hearty beef broth, yielding maximum flavor in minimal time. Baby bella mushrooms add a luxurious touch to the velvety homemade gravy, thickened to just the right consistency with a quick cornstarch slurry. Ready in just over an hour, this one-pot meal is perfect for busy families or cozy gatherings, offering a wholesome, nutrient-packed dish that feels like a Sunday supper any night of the week. Serve over creamy mashed potatoes or buttered noodles to soak up every last drop of the flavorful mushroom gravy.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 medium Carrots, peeled and cut into chunks
- 2 stalks Celery stalks, cut into chunks
- 2 cups Beef broth
- 4 sprigs Fresh thyme
- 8 ounces Baby bella mushrooms, sliced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the beef chuck roast generously with kosher salt and black pepper on all sides.
Set the pressure cooker to 'Sauté' mode and heat the olive oil. 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 cooker and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots and celery chunks to the pot and sauté for 2 minutes to lightly brown the vegetables.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Nestle the beef chuck roast back into the pot, then add the fresh thyme sprigs on top.
Seal the pressure cooker lid and set it to 'Pressure Cook' or 'Manual' mode for 60 minutes on high pressure.
Once the cook time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Carefully remove the roast and vegetables from the pot and cover them with foil to keep warm.
Set the pressure cooker back to 'Sauté' mode. Add the sliced mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until softened.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the pot and simmer until the gravy thickens, about 2-3 minutes. Season with additional salt and pepper to taste.
Slice the pot roast against the grain and serve warm with the vegetables and mushroom gravy spooned over the top.
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 24.6 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 376 mg | 29% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6076 mg | 129% | |
*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.
