Savory Pot Roast a La Pressure Cooker
Transform dinner into a gourmet experience with our **Savory Pot Roast à La Pressure Cooker**, a tender, melt-in-your-mouth classic elevated by aromatic herbs and a luxurious cooking technique. This hearty dish begins with a perfectly seared chuck roast, generously seasoned with kosher salt and freshly ground black pepper. The pressure cooker works its magic by infusing the meat with a rich medley of flavors from sautéed onions, garlic, Worcestershire sauce, and an optional splash of red wine. Robust vegetables like carrots, celery, and potatoes soak up the flavorful beef broth, thyme, and rosemary blend, creating a one-pot meal that’s both comforting and elegant. Ready in just over an hour, this quick and easy pressure cooker recipe simplifies the art of pot roast while delivering all the traditional slow-cooked depth of flavor. Perfect for family dinners or entertaining guests, serve this pot roast with the savory cooking liquid as a gravy for an unforgettable main course.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 pieces Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Worcestershire sauce
- 3 pieces Fresh thyme sprigs
- 2 pieces Fresh rosemary sprigs
- 4 medium Carrots, peeled and cut into chunks
- 3 pieces Celery stalks, cut into chunks
- 6 medium Potatoes, peeled and halved
Instructions
Season the chuck roast generously with kosher salt and freshly ground black pepper on all sides.
Set your pressure cooker to the sauté setting and heat the olive oil until shimmering.
Sear the chuck roast in the pressure cooker for 3-4 minutes on each side until browned. Remove it and set aside.
Add the diced onion to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
Deglaze the pot with red wine (if using), scraping the bottom of the pot to loosen any flavorful browned bits. Let it simmer for 2-3 minutes until slightly reduced.
Add the beef broth, Worcestershire sauce, thyme, and rosemary to the pot. Stir to combine.
Return the seared chuck roast to the pot, nestling it into the liquid.
Lock the lid of the pressure cooker and set it to cook on high pressure for 45 minutes.
Carefully perform a quick release of the pressure and open the lid. Add the carrots, celery, and potatoes to the pot around the roast.
Lock the lid again and cook on high pressure for an additional 10 minutes.
Once done, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
Remove the pot roast and vegetables from the pot. Let the roast rest for 5 minutes before slicing.
Serve the pot roast with the vegetables and the cooking liquid as a flavorful gravy on the side.
Nutrition Facts
Calories |
4494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 8945 mg | 389% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 34.8 g | ||
| Protein | 384.2 g | 768% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 602 mg | 46% | |
| Iron | 57.3 mg | 318% | |
| Potassium | 10450 mg | 222% | |
*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.
