Pressure Cooker Pot Roast is the quickest way to get one of the most comforting dishes in existence on your table. Always a crowd pleaser, this tender roast falls apart in your mouth and tastes like it’s been slow cooking for HOURS.
We partnered with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff to show you how to make great tasting roast with no waste!
Pressure Cooker Pot Roast won’t just bring your family together, it will feed them throughout the week! This dish is truly the gift that keeps giving. Make a ton and use the leftovers for sandwiches and salads.
Food waste is a big no-no in my house. I love repurposing food and my boys can attest to the creative ways I ensure we don’t throw anything away. This is one of the dishes I know we will munch on until the very end. And at the end of the day, that’s what it’s all about.
Tips for the Best Pressure Cooker Pot Roast
- Season your roast generously. This is a large hunk of meat you are dealing with!
- Go for quality broth. If you have some homemade beef broth on hand, put it to good use! However, if you are in a pinch and need to use store bought, go for Better than Bouillon Beef Base. This stuff is seriously good. Always keep it on hand!
- Don’t skip the sear. Sear your beef in the Pressure Cooker before adding any of the other ingredients in. This will give the roast a nice bite.
- Veggies are the perfect sidekick. Celery, onions and carrots are the classic additions to any pot roast for a reason. They add SO much flavor to your beef. Don’t take them for granted.
- Invest in a meat thermometer. Insert an instant-read thermometer at the end of the cooking time for about 15 seconds. Remove the thermometer; continue cooking, as necessary.
- Give it a rest. Let your roast rest for at least 10 minutes. This makes sure your beef stays nice and juicy. The internal temperature of your roast will continue to rise during this rest period.
Cooking a Roast in the Pressure Cooker
In just over an hour, you will have an absolutely tender and delicious roast. If you haven’t used a pressure cooker before, you are in for a treat. The extreme high-heat that this appliance will make your beef nice and tender.
Using All Those Glorious Leftovers
Did you know that 40% of food in American homes is simply wasted? It’s a shame. Prevent this from happening to you by educating yourself on how to store your food for later use. Below, I will share my best tips and tricks.
Leftovers from the beef roast will provide you with some pretty awesome dishes throughout the week. As a busy mom, leftovers are a lifesaver. During hectic weeks, I depend on roasts to make my life a little easier. Here are some of my favorite ways to repurpose beef:
- Make A Philly Cheesesteak Wrap or a Philly Sandwich. You can easily substitute leaner cuts with cooked pot roast. This is the perfect weeknight dinner!
- Beef Stroganoff is one of my boys’ favorites. Having cooked pot roast on hand makes this pasta dish a super easy life.
- Beef Rice Noodle Soup is inspired by my love for Vietnamese pho.
- Cabbage soup is another great soup you can incorporate cooked pot roast into.
Use juices from the beef pot roast and make gravy that you can pair with mashed potatoes. Trust me, it is the best ever next day dish!
Nothing calling your name from my above suggestions? Find other great recipes for using leftover beef roast at BeefItsWhatsForDinner.com.
Tips For Storing Beef Roast
Although beef is one of the least wasted commodities produced in the U.S., we can still do much better. About 20 percent of beef goes wasted, but with smart shopping practices and a meal prepper’s mindset, we could get this figure down to at least 10 percent.
Do your part to reduce waste by making sure you know how to store what you can’t eat! The key to keeping your beef fresh throughout the week is storing it properly. Whether you are planning on storing leftovers in the fridge or freezer, here is all you need to know:
Store leftovers in an airtight container to keep contents fresher for longer. It’s so sad to see a bunch of leftovers go to waste because they aren’t stored well. I love using these Rubbermaid containers for meal prepping. The less oxygen that hits your meat, the better! Trust me, it makes all the difference.
Make sure you let your beef cool down completely before you pop it in the freezer. You can either freeze it in an airtight container or a ziplock bag. Just make sure whatever vessel you use to store it is sealed tight. The less oxygen you let in the more you ensure that your beef won’t get freezer burn. The kicker? Fresh beef lasts between 6-12 months in the freezer and cooked leftover beef can last 2-3 months in the freezer but cooked leftover beef is 2-3 months per FDA.
Can you overcook pot roast in a pressure cooker?
Yes, you can overcook pot roast in a pressure cooker. It will actually dry out if it’s left in the cooker too long, but if you set a timer you will be golden.
How much liquid do you need for pressure cooker pot roast?
You need at least 2 cups of broth for pressure cooker pot roast. The liquid is necessary to help the meat turn ultra-tender If you like more gravy, you can increase the amount to 3-4 cups.
Does pot roast get more tender the longer you pressure cook it?
Yes, pot roast does get more tender the longer you pressure cook it. However, the pressure cooker works very quickly and doesn’t need a ton of time to turn meat fall-off-the-bone tender. All you need is one hour and not a minute more.
Do you need to brown pot roast before pressure cooking it?
Yes, it’s best to brown the pot roast before pressure cooking it to tender. This releases a bunch of flavor and helps to season the sauce. It also makes for a wonderful texture.
Can you eat the veggies in pressure cooker pot roast?
The veggies in pressure cooker pot roast are there for flavoring only. They turn to mush as they cook, so it’s best to remove them once the meat is done unless you don’t mind that texture.
- Season beef generously on all sides with salt and pepper.
- Preheat your Pressure Cooker on the sautee setting. Saute beef on all sides until you get a nice golden brown crust.
- Remove beef from the Pressure Cooker and set aside. Add chopped onion and carrots to the pot. Saute until they turn golden brown. Pour beef broth into the pot.
- Place beef back into the pot. Turn the setting on manual for 60 minutes.
- Once the hour is up, allow the Pressure Cooker to naturally release pressure for 10 minutes. Being careful not to burn yourself, turn the valve to the “venting” setting and release the remaining pressure from the pot. I like to use a kitchen towel to do this to be extra safe.
- Serve beef with your favorite vegetables or a salad. And whatever you do, don’t get rid of the liquid! You can use it for gravy.