Easy Pressure Cooker Pot Roast Recipe

Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I also, "kicked it up a notch", by rubbing kosher salt, ground Indian Malabar peppercorns and some Emeril's Essence onto the meat before browning. Threw in some chopped celery with the veggies and it was Yummy!! Had that good, spicy but not SPICY, taste along with the traditional flavors, really Good!! Will be using this recipe again and again! FYI; even though she doesn't specify in step 3, I used low pressure for the last 15 minutes, the veggies came out perfect!

I made a few adjustments to this recipe, because I wanted somethingI could do all at once. I cut the carrots and onion into large pieces and put them in the bottom of the cooker place the roast on top and used new potatoes left whole and put them on top of the roast ...cook under full pressure for 1 hr 15 or so for a 3 lb roast. As long as the skin on the new potatoes is not broken they stay intact and still absorb all the flavor, and I don't have to cool the pot down. My family love the potatoes they are soft and fluffy when you cut into them.

This is an ---EXCELLENT--- recipe - Very Tender and Tasty! Like many others who commented, I made some modifications. Instead of a "Pot Roast" I used a Tri-Tip Roast (about 3-4 lbs., fat-cap included). I blotted the roast dry with paper towel; seasoned both sides with Kosher Salt; coated all sides with Wondra Flour. Using my Farberware Electric Pressure Cooker I browned all sides in EVOO on SEAR setting. Instead of Onion Powder, I used 1 Lipton Onion Soup Mix packet and sprinkled all over top of roast along with an unmeasured sprinkle of Garlic Granules (about 1-2 TBLS) and generous sprinkling of Coarse Ground Malabar Black Pepper. I poured 32 ounces of Swanson Beef Stock over the top; omitted the Worcestershire Sauce completely; quartered 4-5 small Red Onions & placed on top; quartered 4-5 medium-sized Red Bliss Potatoes and place on top. I would have put Carrots in, but no room. I placed lid on, selected STEAK/MEAT setting; adjusted the time to 60 minutes & hit START button. Once done, I did a Quick-Release; removed Onions & Potatoes to a bowl and Roast to a platter (easily scrapping off & discarding all the fat-cap without sacrificing any meat (fat came off like softened butter). Selected SEAR setting again & brought liquid to boil, added Wondra Flour to thicken liquid to gravy consistency; put roast & vege's back in pot, put lid on/locked it. Selected KEEP WARM to keep warm until serving time.

This was my first time using a pressure cooker and only my second time making a pot roast. My pot roast came as a kit with the roast, all the veggies, and a seasoning packet included. The roast was large but rather flat. So I put the roast in first with the potatoes, carrots, and onions on top. I mixed the season packet with 1 cup of water and poured it on top. Then I took my chances and set the cook time for 15 minutes. I released the steam when the time was up per recipe instructions. We have never had a better pot roast. It tasted better than the previous one I had cooked all day in the slow cooker. I am so glad we decided to purchase this. I am looking at recipes with new eyes now, looking at ways I can adapt them to the pressure cooker. BTW, I purchased the Farberware 6 qt pressure cooker.

I have an Crockpot express XL. It came out really good I just extended time to an hour and 15 minutes, I used a 10.5 oz can of beef broth and added 4oz of water and a tablespoon of better than bouillon to make sure It had enough flavor. I then added 3table spoons of flour to my juice to make a gravy, added carrots and potatoes pressure Cooked for another 10 min they came out Just right

This was terrific. I'm rating 4 stars on the original recipe, but reading the reviews I made changes that make it a 5 star meal for sure. It is so tender I ate the meat using a fork only; a knife is unnecessary. It is hard to mess this up. Here is what I did: -Did not brown the roast. -Placed large chunks of carrot, celery, onion on the bottom. -Heavily salted the 3 pound roast, then placed in the instapot. -Added about 4 cups of beef broth. -Added a splash of red wine, worchestershire, pepper, garlic, rosemary, and thyme. -Set the instapot for 1 hr 15 min, and left it alone. (I wanted mashed potatoes, so I just prepared those separately.) The roast came out so tender and tasted fantastic, but I like salt and added a dash more at the table. We'll follow someone else's idea and thicken the broth, then add noodles to make a soup tonight or tomorrow. This meal is a keeper...just add more spices than the recipe calls for.

Delicious, I made a few adjustments based on what I had and suggestions I saw in other reviews! I used Marsala dry wine and beef stock and added mushrooms to vegetables! Cooked it in a cast iron Dutch oven with lid and after browning the meat as in the recipe, I placed it in a 250 degree oven for 2 hours, then increased the temp to 325 degrees for another 2 hours, adding the carrots and potatoes the last hour! I think the cast iron Dutch oven cooks hotter so the lower temp and adding more beef stock as needed prevented burning! Delicious meal!!

I kinda did my own thing at first. I didn't braze the roast and used my own seasoning blend but I follow the cook times and everything came out to succulent perfection. I just received a Cusinart 6 qt Pressure Cooker and it got broken in on a fabulous recipe.

I agree with most as a great base recipe. I added additional herbs and veggies as well. Biggest downfall of this recipe is the quick release of the pressure. Always always always give at the very least a 10-15 minute natural release of pressure to any sizeable portion of meat in a pressure cooker. Otherwise, good information to start a good build to your personal recipe. Thanks to the creator of this to get us all started in the right direction.

It was tender, but the recipe called for way too many veggies (I halved the carrots and potatoes and the final product was still more potatoes than meat) and the recipe calls for cooking the veggies too long. The potatoes were basically disintegrating. If you use an Instant Pot make the second cooking time a lot shorter.

I am giving this recipe a 3 star because I do believe that the 30 minute cooking time on low is not going to ever cook and tenderize a chuck/blade roast. I decided at the last minute to use a different recipe that cooks a 3 to 4 pound chuck/blade roast for 70 to 90 minutes on high. The roast came out the most tender, juicy and flavorful that I have ever tasted anywhere. The carrots, onions and potatoes went in at the start. The potatoes to use are the small ruby red potatoes, whole. With their skins on and the skins not pricked, they cook perfectly, tender but not mushy and the carrots most tender and flavorful. Cooked at 30 minutes on low would never cook a 3 pound chuck roast.

I’m sure this is a great recipe , but the missing fact of what kind of pressure cooker and size will play a factor in how this turns out. The fact that it did not say insta pot is what drew me to this. I have a pressure cooker/ canner and this recipe was an epic fail for this kind of pot. Please include more details for future users 👍🏻

I used Montreal steak seasoning before I seared my roast in unsalted butters and I added a tiny bit of liquid smoke. 4 picky kids and a very not picky husband - everyone cleaned their plates!

I made some changes as suggested by others, with good results, so I'm giving this five stars as a good basic recipe to build on. I dusted flour on the roast before browning, to produce more fond in the pot. I sautéed the onions and deglazed the pan with red wine, and added tomato paste and garlic cloves at the end of the sauté. I also added a bay leaf and fresh thyme in a bouquet garni to the boil, and a stock of celery and cremini mushrooms in the final boil. Finally I added corn starch to thicken the soup into a gravy. Together with the homemade beef bone broth it was delicious.

Made it last night — gone in minutes.

Easy to follow. I did increase the vegetables and added bell pepper, chopped garlic and a bay leaf. I also thickened the gravy a little.

Made it for lunch — it disappeared instantly.

I added thyme for flavor and I added cornstarch to thicken the broth.

-1 star for the flavor - but that's personal taste. I screwed up at the beginning and DID NOT close the pressure relief valve. I had a 30 minute errand and rushed the process. When I got home to check on the pressure cooker, most all of the beef broth had evaporated/ disappeared. I through in another can of broth and started over. The roast, taters, and carrots were all tender. I might try au jus in the mix next time.

It turned out even better than I hoped.