This pressure cooker pot roast is incredibly tender and delicious. Using a pressure cooker saves time, so you can make this pot roast during the week and still manage to eat dinner at a decent hour!
Prep Time: 15 mins | Cook Time: 1 hrs 10 mins | Total Time: 1 hrs 25 mins | Servings:8
Table of Contents
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) boneless beef chuck roast, trimmed
- 1 pinch seasoned salt, or to taste
- 1 pinch onion powder, or to taste
- ground black pepper to taste
- 1 (14.5 ounce) can beef broth
- 1 ½ tablespoons Worcestershire sauce
- 1 large onion, cut into 4 wedges
- 4 large potatoes, peeled and cut into bite-size pieces
- 4 carrots, peeled and cut into bite-size pieces
Directions
- Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
- Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
- Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
- Use the quick-release method again and transfer roast and vegetables to a serving dish.
Tips
- You can do Step 1 in a hot skillet over medium heat if you prefer, then transfer roast into a pressure cooker.
Nutrition Facts (per serving)
Calories: 450 | Fat: 22g | Carbs: 38g | Protein: 25g
