Pressure Cooker Pot Roast
We love the comforting feeling a good pot roast brings us. This is why we set out to make an easy, delicious, and comforting pressure cooker pot roast recipe. The combination of tender veggies, broth, and meat are things we want to incorporate more in our kitchen. We especially love the feeling of coziness when serving pot roast to our friends and family.
Nothing is better than being able to serve a warm and delicious home-made dish that is also easy and fast. The best thing about this pot roast recipe is that you can always adjust it to your liking. You can add more veggie varieties or try different spices to have a different result each time. We recommend serving the pot roast with a full-bodied wine that will bring out all the savory elements and accompany it well. Although almost every family has their own celebrated pot roast recipe, we hope you’ll give ours a try. If you try it and love it, let us know in the comments!
Set your pressure cooker to a high SAUTÉ setting.
Pat the chuck roast steak with a paper towel to dry. Then, generously season each side with salt and pepper.
Heat oil in the pressure cooker. Brown each side of chuck steak for about 6 to 8 minutes, set aside.
On the same pot, saute the onions, stirring frequently until almost translucent. Add in the garlic and tomato paste, continue to saute until fragrant.
Add the mushrooms and saute for about 2 minutes. Add a pinch of salt.
Stir in the wine.
Pour in the beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, and potatoes.
Add the browned beef on top. Change the setting to “manual”. Cook on high pressure for 45 minutes. When finished, quick-release the pressure according to your pressure cooker’s manufacturer’s directions.
Add in the carrots and cook on high pressure for 10 minutes. Quick-release the pressure once again.
Remove the beef, potatoes, and carrots from the pressure cooker, and if preferred, shred the beef.
Change the setting to high SAUTÉ. Bring broth to a boil. Add the cornstarch and water mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.
Adjust the consistency to your liking by adding more beef stock if too thick, or more cornstarch if too liquid.
Once done, serve the beef, potatoes and carrots, pouring broth on it to taste. Enjoy!
Ingredients
Directions
Set your pressure cooker to a high SAUTÉ setting.
Pat the chuck roast steak with a paper towel to dry. Then, generously season each side with salt and pepper.
Heat oil in the pressure cooker. Brown each side of chuck steak for about 6 to 8 minutes, set aside.
On the same pot, saute the onions, stirring frequently until almost translucent. Add in the garlic and tomato paste, continue to saute until fragrant.
Add the mushrooms and saute for about 2 minutes. Add a pinch of salt.
Stir in the wine.
Pour in the beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, and potatoes.
Add the browned beef on top. Change the setting to “manual”. Cook on high pressure for 45 minutes. When finished, quick-release the pressure according to your pressure cooker’s manufacturer’s directions.
Add in the carrots and cook on high pressure for 10 minutes. Quick-release the pressure once again.
Remove the beef, potatoes, and carrots from the pressure cooker, and if preferred, shred the beef.
Change the setting to high SAUTÉ. Bring broth to a boil. Add the cornstarch and water mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.
Adjust the consistency to your liking by adding more beef stock if too thick, or more cornstarch if too liquid.
Once done, serve the beef, potatoes and carrots, pouring broth on it to taste. Enjoy!
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