I’ve always been a fan of pot roast, and when I discovered the pressure cooker recipe, it became a staple in our household. My family loves it because it’s easy to make and the flavors are so rich and tender. The key to this recipe is using a good quality cut of beef and letting it cook slowly in the pressure cooker.
This method allows the meat to fall apart easily and the flavors to meld together perfectly. I’ve served this dish at family gatherings and everyone always asks for the recipe. It’s also a great way to get your daily dose of vegetables, especially if you use a variety of root vegetables like carrots and potatoes.
The best part is that it’s ready in under an hour, making it perfect for a weeknight dinner or special occasion. My kids even ask for seconds, which is always a win in my book. As a busy mom, I appreciate how easy it is to prepare this dish.
Simply season the beef, add some aromatics, and let the pressure cooker do the rest. It’s also a great way to use up any leftover vegetables you might have on hand. The result is a hearty, comforting meal that’s sure to please even the pickiest eaters.
The history of pot roast dates back to medieval Europe, where it was cooked in large cauldrons over an open fire. Over time, the recipe evolved and was influenced by various cultures, including American pioneers who used beef and root vegetables in their cooking. Today, pot roast remains a beloved comfort food around the world.
One of my favorite things about this recipe is how versatile it is. You can serve it with mashed potatoes, roasted vegetables, or even over rice. It’s also a great way to use up any leftover broth or gravy from previous meals.
Classic Pot Roast in a Pressure Cooker
4.9 from 841 votes
This pressure cooker pot roast delivers tender, fall-apart beef with rich gravy in a fraction of the usual time. The meat is seared first for deep flavor, then cooked with aromatics and broth under high pressure until perfectly fork-tender.
2 tablespoons cornstarch mixed with 2 tablespoons cold water
👨🍳Directions
1Pat the chuck roast dry with paper towels and season evenly on all sides with kosher salt and black pepper.
2Let the roast sit at room temperature for 15 minutes while you prepare the other ingredients.
3Select the saute function on your pressure cooker and add the olive oil.
4When the oil shimmers, carefully place the roast in the pot and sear without moving for 4 to 5 minutes until a deep brown crust forms, then flip and sear the other side for another 4 minutes.
5Transfer the seared roast to a plate and set aside.
6Add the sliced onion to the pot and cook, stirring occasionally, for 3 minutes until softened and lightly browned.
7Stir in the minced garlic and cook for 30 seconds until fragrant, then add the tomato paste and cook for 1 minute, stirring constantly.
8Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
9Add the thyme sprigs and bay leaves, then return the roast to the pot along with any accumulated juices.
10Lock the lid in place and set the pressure cooker to high pressure for 60 minutes.
11When the cooking time ends, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to release any remaining steam.
12Remove the lid and transfer the roast to a cutting board, tenting loosely with foil.
13Discard the thyme sprigs and bay leaves, then add the carrot and celery pieces to the pot and bring the liquid to a simmer using the saute function.
14Cook the vegetables for 8 to 10 minutes until tender when pierced with a fork.
15Whisk the cornstarch slurry into the simmering liquid and cook for 2 to 3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
16Slice the roast against the grain into thick pieces or shred with two forks.
17Serve the meat and vegetables with the gravy spooned over the top.
For best results, choose a well-marbled chuck roast. If you prefer a thicker gravy, increase the cornstarch slurry to 3 tablespoons cornstarch and 3 tablespoons water. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Watch Video Of How Classic Pot Roast in a Pressure Cooker Works
This pot roast pressure cooker recipe has become a staple in our household, and I’m confident it will become one in yours too.
Not only is it easy to make, but it’s also incredibly flavorful and tender – perfect for any occasion or special gathering.
One of my favorite things about this recipe is how well it reheats – simply place leftovers in an oven-safe dish and cook at 350°F (175°C) until warmed through.
❓ Frequently Asked Questions About Pot Roast in a Pressure Cooker
Q: What type of beef should I use for this recipe?
A: For pot roast, you want to use a good quality cut of beef that’s tender but not too fatty. Look for chuck or round cuts, as they tend to be more affordable and still packed with flavor.
Q: Can I use boneless beef for this recipe?
A: While boneless beef will work in a pinch, I highly recommend using bone-in cuts for maximum flavor and tenderness.
Q: How long should I cook the pot roast in the pressure cooker?
A: Cooking time will depend on your personal preference for tenderness, but aim for at least 30 minutes on high pressure to ensure fall-apart meat.
Q: Can I add other spices or herbs to this recipe?
A: Absolutely! Feel free to experiment with different combinations of herbs and spices to find your perfect flavor profile.
Q: Can I make this recipe in advance?
A: Yes, you can prepare the pot roast up to 24 hours in advance and refrigerate or freeze until ready to cook.
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