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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Season roast with Kosher salt and freshly ground pepper.
- Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
- Transfer beef to pressure cooker. Add beef stock (or water), herbs, and garlic. Cover and cook on high pressure for 40 minutes. Quick pressure release.
- Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables and celery in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.
Cook Times
Ingredients
Ingredients
- 1 tablespoon avocado oil or your favorite high-heat cooking oil
- 3 ½ pound beef chuck roast
- 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
- ½ teaspoon freshly ground black pepper
- 1 cup beef stock or water
- 1 teaspoon dry thyme
- 1 bay leaf
- 3 clove garlic peeled
- 4 red potato or other variety, large, cut into 1 1/2 inch pieces
- 2 carrot large, cut into 1 1/2 inch lengths
- 1 parsnip large, cut into 1 1/2 inch pieces
- 2 rib celery chopped
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.
Nutrition
Calories: 634kcal | Carbohydrates: 31g | Protein: 55g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 541mg | Potassium: 1805mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3510IU | Vitamin C: 19mg | Calcium: 91mg | Iron: 7mg
