quick pot roast recipe

Written ByJenny Smyth Posted on
quick pot roast recipe
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The Best quick pot roast recipe

I’ve been making pot roast for years, and it’s a staple in my household. It’s a classic dish that never goes out of style, and for good reason – it’s easy to make, it’s comforting, and it’s packed with nutrients.

My family loves it when I serve it with mashed potatoes or egg noodles, and I love how easy it is to make in one pot. The key to a good pot roast is in the cooking technique – you want to cook it low and slow so that the meat is tender and falls apart easily.

I like to use a combination of beef broth and red wine to give it a rich flavor. I’ve experimented with different cuts of meat over the years, but I find that a chuck roast works best.

It’s a bit more expensive than some other cuts, but trust me, it’s worth it. My kids are always asking for seconds when I serve this up, and I have to admit that I’m right there with them.

There’s just something about the way the flavors all come together that makes my mouth water. And the best part is that it’s so easy to customize – add some carrots or parsnips if you like, or try using different spices for a unique flavor.

I’ve even made it in my Instant Pot for those days when I’m short on time. Whatever your method, this recipe is sure to become a favorite in your household too.

Quick Pot Roast

Quick Pot Roast

4.5 from 1517 votes

A tender and flavorful pot roast made in under an hour using a pressure cooker. This recipe delivers classic comfort food with rich gravy and perfectly cooked vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast

2 pounds chuck roast, cut into 2-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon all-purpose flour

For the Gravy and Vegetables

1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
4 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 pound baby potatoes, halved

👨‍🍳Directions

1Pat the chuck roast cubes dry with paper towels.
2Season them with salt and pepper, then sprinkle with flour and toss to coat evenly.
3Select the saute function on the pressure cooker and heat olive oil until shimmering.
4Working in batches, sear the beef cubes for 2 to 3 minutes per side until deeply browned, then transfer to a plate.
5Add the sliced onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Pour in the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
8Stir in the tomato paste, dried thyme, and bay leaves until well combined.
9Return the seared beef to the pot along with any accumulated juices.
10Add the carrots, celery, and baby potatoes, then stir to coat everything in the sauce.
11Lock the lid in place and set the pressure cooker to high pressure for 25 minutes.
12Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining steam.
13Remove the bay leaves and discard.
14Taste the gravy and adjust seasoning with additional salt and pepper if needed.
15Serve the pot roast hot, spooning the gravy and vegetables over the meat.

🔧Equipment

Pressure cooker
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 100mg🧂Sodium: 750mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 40g

📝Notes

For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot after cooking. Select saute to simmer for 1 to 2 minutes until thickened.

Watch Video Of How Quick Pot Roast Works

This recipe has been a staple in my household for years, and for good reason – it’s easy to make, comforting, and packed with nutrients.

Whether you’re serving it up as an everyday meal or as part of a special occasion dinner party, this recipe is sure to please even the pickiest eaters.

And don’t worry about leftovers – they reheat beautifully for another meal or two.

❓ Frequently Asked Questions About Quick Pot Roast

Q: What is the difference between pot roast and beef stew?

While both dishes are made with beef and vegetables, pot roast is typically cooked low and slow in a single pot until the meat is tender and falls apart easily. Beef stew, on the other hand, is often cooked at higher heat with smaller pieces of meat.

Q: Can I use a different cut of meat?

Yes, you can use any cut of beef you like for pot roast. However, chuck roast is recommended because it’s tender and has plenty of marbling which helps keep it juicy during cooking.

Q: How long does pot roast take to cook?

Typically, pot roast takes around 2-3 hours to cook low and slow on the stovetop or in the oven.

Q: Can I make pot roast in advance?

Yes, you can make pot roast ahead of time by cooking it until it’s done and then refrigerating or freezing it for later use.

Q: How do I reheat leftover pot roast?

You can reheat leftover pot roast by placing it in the oven at 350°F (180°C) until warmed through.

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