Description
Pressure Cooker Pot Roast is the ultimate shortcut to a melt-in-your-mouth, fork-tender beef dinner. With just one pot and a fraction of the time, you get all the cozy, slow-cooked flavors of classic pot roast—rich beef, soft carrots, and silky potatoes in a savory, herby gravy. It’s the perfect weeknight comfort meal with Sunday-style satisfaction.
Ingredients
Units
Scale
- 3–4 lb chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine (or more broth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1.5 lbs baby potatoes
- 4 large carrots, cut into chunks
- 2 tbsp cornstarch + 2 tbsp water (for slurry)
- Fresh parsley, for garnish
Instructions
- Season chuck roast generously with salt and pepper.
- Set your pressure cooker to ‘Sauté’. Add olive oil and sear roast on all sides until browned. Remove and set aside.
- In the same pot, sauté onion until soft, about 3–4 minutes. Add garlic and tomato paste; cook for 1 minute.
- Deglaze with red wine, scraping up browned bits. Stir in beef broth, Worcestershire, thyme, and rosemary.
- Return roast to the pot. Lock lid, set to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes.
- Quick release, then add potatoes and carrots. Cook under pressure for another 10 minutes.
- Remove meat and veggies. Set cooker to ‘Sauté’ again. Stir in cornstarch slurry and simmer until thickened.
- Slice or shred roast, serve with vegetables and ladle gravy over top. Garnish with parsley.
Notes
- Chuck roast works best for tenderness, but brisket or round can also be used.
- No pressure cooker? Use a slow cooker for 8 hours on low.
- For a richer flavor, swap tomato paste for a tablespoon of balsamic vinegar.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg