Are you craving a classic comfort food that falls apart with the gentlest touch of a fork? Prepare to revolutionize your dinner routine with this incredible Pressure Cooker Pot Roast that transforms an ordinary chuck roast into a tender, flavor-packed masterpiece in just 75 minutes! Gone are the days of waiting hours for a traditional pot roast – this game-changing recipe delivers restaurant-quality results that will have your family begging for seconds, all while saving you precious time in the kitchen.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb beef chuck roast
- 1 onion, quartered
- 4 carrots, chopped
- 4 potatoes, quartered
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Quarter the onion, chop the carrots, and quarter the potatoes. Set them aside for later use.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- Set your pressure cooker to the sauté function. Once hot, add a small amount of oil (optional) and sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. This step adds depth of flavor to the dish.
- After browning the roast, remove it from the pressure cooker and set it aside on a plate.
- In the same pot, add the quartered onion and sauté for about 2-3 minutes until they start to soften. Scrape the bottom of the pot to deglaze, incorporating any browned bits from the meat.
- Stir in the tomato paste and garlic powder, mixing well with the onions. Cook for an additional minute to combine the flavors.
- Pour in the beef broth, stirring to combine and deglaze the pot further. Make sure to scrape up any remaining bits stuck to the bottom.
- Return the seared beef chuck roast to the pot, placing it in the liquid. Add the chopped carrots and quartered potatoes on top of the roast.
- Close the lid of the pressure cooker and ensure the valve is set to the sealing position. Set the pressure cooker to cook on high pressure for 60 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes, then carefully switch the valve to the venting position to release any remaining steam.
- Open the lid and check the tenderness of the roast. It should be fork-tender and easily shredded. If necessary, you can cook it for an additional 10 minutes under pressure.
- Remove the roast and vegetables from the pot, placing them on a serving platter. You can skim off any excess fat from the cooking liquid and serve it as a gravy alongside the pot roast and vegetables.
- Slice the pot roast against the grain and serve it with the carrots and potatoes. Enjoy your delicious pressure cooker pot roast!
Tips
- Choose the Right Cut: Always opt for a well-marbled chuck roast. The extra fat ensures a more tender and flavorful result.
- Searing is Crucial: Don't skip the browning step! Searing the meat creates a delicious crust and adds depth of flavor through the Maillard reaction.
- Natural Pressure Release: Allow the pressure to release naturally for the first 10-15 minutes. This helps keep the meat incredibly tender and prevents it from becoming tough.
- Check for Doneness: If the meat isn't fork-tender after the initial cooking time, don't worry! Simply close the lid and cook for an additional 10 minutes.
- Slice Against the Grain: When serving, always slice the roast against the grain to ensure the most tender and easy-to-eat pieces.
- Make-Ahead Friendly: This pot roast actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.Pro Tip: For an extra flavor boost, try adding a splash of red wine or a few sprigs of fresh thyme to the cooking liquid!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 35g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 110mg
