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Pressure Cooker Pot Roast That’s Tender in Half the Time

Pressure Cooker Pot Roast

A classic chuck roast cooked under pressure until tender, then served with carrots, potatoes, and a thick, savory gravy. Cooking the vegetables separately keeps them from becoming overly soft.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lb Boneless beef chuck roast
  • 2 tsp, plus more to taste Kosher salt
  • 1 tsp Freshly ground black pepper
  • 2 tbsp Vegetable or olive oil
  • 1 Large yellow onion, cut into wedges
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 1 cup Beef broth or stock
  • 1 cup Dry red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • 1 Bay leaf
Vegetables
  • 1 1/2 lb Carrots, peeled and cut into 2-inch pieces
  • 1 1/2 lb Small Yukon Gold or red potatoes, halved or quartered
Gravy
  • 2 tbsp All-purpose flour
  • 3 tbsp Cold water
Garnish
  • As needed Chopped parsley

Method
 

Step-by-Step
  1. Pat the roast dry and season all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Cut it into 2 or 3 large pieces if needed so it fits comfortably in the pressure cooker.
  2. Select Sauté and heat the oil. Brown the beef in batches for about 3 to 4 minutes per side, then transfer it to a plate.
  3. Add the onion and cook for 2 to 3 minutes. Stir in the garlic and tomato paste and cook for about 30 seconds.
  4. Pour in the wine, or a small amount of broth, and scrape up the browned bits. Add the remaining broth, Worcestershire sauce, thyme, and bay leaf.
  5. Return the beef and its juices to the pot. Lock the lid and cook at high pressure for 60 minutes.
  6. Allow a natural pressure release for 15 to 20 minutes, then release any remaining pressure. Remove the roast and keep it covered.
  7. Add the carrots and potatoes to the cooking liquid. Cook at high pressure for 4 to 6 minutes, then use a quick release.
  8. Remove the bay leaf. Mix the flour and cold water into a smooth slurry, select Sauté, whisk it into the liquid, and simmer for 2 to 4 minutes until thickened.
  9. Taste the gravy and adjust the seasoning. Slice or shred the roast, then serve it with the vegetables, gravy, and optional chopped parsley.

Notes

Use chuck roast for the best texture because its connective tissue becomes tender during pressure cooking. Brown the beef in batches, use natural release for the roast, and cook the vegetables separately to help prevent mushiness.