Seven Bone Pot Roast in the Pressure Cooker
Transform your weeknight meals with this rich and comforting Seven Bone Pot Roast in the Pressure Cooker! Featuring a tender, fall-apart seven-bone chuck roast infused with the deep flavors of red wine, garlic, and fresh thyme, this recipe delivers a hearty meal in a fraction of the time it takes to traditionally braise. The pressure cooker works its magic, locking in flavors while perfectly cooking the medley of carrots, celery, and baby potatoes for a satisfying one-pot dinner. A silky, homemade gravy made from the flavorful cooking juices takes this dish to the next level. With just 15 minutes of prep and a total cook time of under two hours, this pressure cooker pot roast is the ultimate time-saving, crowd-pleasing meal perfect for family gatherings or cozy nights.
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Recipe Information
Ingredients
- 3 lbs seven-bone chuck roast
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 1.5 lbs baby potatoes (or quartered large potatoes)
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Season the seven-bone chuck roast on all sides with kosher salt and black pepper. Dust with all-purpose flour to lightly coat the surface.
Set your pressure cooker to the sauté function. Heat the olive oil and brown the roast on all sides, about 3-4 minutes per side. Remove the roast and set it aside.
Add diced onion, carrots, and celery to the pressure cooker. Sauté for 3-4 minutes, stirring occasionally, until the onions are translucent. Add minced garlic and cook for an additional minute until fragrant.
Pour in the beef broth and red wine (if using) to deglaze the pot, scraping the bottom to release any browned bits. Stir in the tomato paste and mix well.
Return the roast to the pot, along with fresh thyme sprigs and the bay leaf. Add the baby potatoes around the roast.
Seal the pressure cooker lid and set it to cook on high pressure for 60 minutes.
Allow the pressure cooker to naturally release pressure for 15 minutes, then carefully quick release any remaining pressure.
Remove the roast and vegetables from the pot, cover with foil, and let rest on a serving platter.
Turn the sauté function back on. In a small bowl, mix cornstarch and water to form a slurry. Stir it into the cooking liquid to thicken the gravy, cooking for 2-3 minutes until glossy and smooth.
Serve the seven-bone pot roast with the vegetables, and drizzle with gravy. Enjoy!
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 4297 mg | 187% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 33.2 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 9181 mg | 195% | |
*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.
