Pot Roast Under Pressure

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Servings: 6 Difficulty: Advanced
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Tender, melt-in-your-mouth beef roast cooked quickly in a pressure cooker with rich gravy
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This pressure cooker pot roast transforms a tough chuck roast into fork-tender perfection in a fraction of the traditional time. The beef is browned to develop a deep, savory crust before simmering in rich beef stock alongside aromatic vegetables. The result is a juicy, flavorful main dish with a naturally thickened gravy that is perfect for spooning over mashed potatoes or egg noodles. It’s an ideal comfort food for busy weeknights, family gatherings, or cold evenings when you crave something hearty and home-style without the hours of slow cooking. Simple ingredients yield maximum flavor.

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Pot Roast Under Pressure

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 292.8

Description

This pressure cooker pot roast transforms a tough chuck roast into fork-tender perfection in a fraction of the traditional time. The beef is browned to develop a deep, savory crust before simmering in rich beef stock alongside aromatic vegetables. The result is a juicy, flavorful main dish with a naturally thickened gravy that is perfect for spooning over mashed potatoes or egg noodles. It&# 226;ÂÂs an ideal comfort food for busy weeknights, family gatherings, or cold evenings when you crave something hearty and home-style without the hours of slow cooking. Simple ingredients yield maximum flavor.

Ingredients

Directions

  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  2. Heat a small amount of oil in the pressure cooker pot over medium-high heat.
  3. Sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side.
  4. Remove the meat and set aside. Add the beef stock to the pot, scraping up any browned bits from the bottom.
  5. Return the meat to the pot. Add whole carrots, onion, and celery stalks for flavor.
  6. Secure the lid and bring the cooker to high pressure.
  7. Once steam begins to escape, place the weight on and reduce heat to maintain pressure. Cook for 1 hour.
  8. Turn off the heat and allow the pressure to release naturally for 15 minutes, then carefully release any remaining steam.
  9. Remove the meat and the "spent" aromatic vegetables (discard or save for stock).
  10. Add fresh vegetables like diced carrots, potatoes, and onion to the remaining broth in the pot.
  11. Sear the vegetables in the broth until tender, about 10-15 minutes.
  12. Remove the meat and vegetables. Thicken the remaining liquid with a cornstarch slurry if desired to create a gravy.
  13. Slice the roast and serve with the vegetables and gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 292.8kcal
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 7.1g36%
Cholesterol 90.7mg31%
Sodium 82.8mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.7g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pot roast, pressure cooker, beef chuck, slow cooker alternative, comfort food, easy dinner, beef stock, gravy, fork tender, family meal, weeknight dinner, braised beef, instant pot, stove top pressure cooker, meat dish, one pot meal, classic roast, savory, hearty, homestyle
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