Pressure Cooker Pot Roast
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.
Servings 10 servings
- 4 lb beef Roast (Chuck Roast)
- 3 large carrots
- 1 large onion
- 1 tbsp oil
- 1 tbsp salt adjust to taste
- 1 tbsp pepper adjust to taste
- 2 cups beef broth
- 1 tbsp fresh parsley (for garnish)
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.
Calories: 356kcal | Carbohydrates: 3g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 1037mg | Potassium: 711mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3113IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg