Pressure Cooker Pot Roast with Root Vegetables

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Serving Size: 8 ounces
Diets: Dairy Free, Diabetes Friendly, Egg Free, Heart Healthy, Nut Free, Refined Sugar Free, Soy Free
Recipe adapted from:
Mayumi Tavalero
If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.
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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

Active Prep5
Hands-On Cook8
Hands-Off Cook55
Passive0
Total Time1 hour 8 minutes
Recipe Serving Size6

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 Stove
Reheating/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

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