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.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep5
Hands-On Cook8
Hands-Off Cook55
Passive0
Total Time1 hourhour8 minutesminutes
Recipe Serving Size6
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove
Ingredients
1tablespoonavocado oilor your favorite high-heat cooking oil
3 ½poundbeef chuck roast
1/2teaspoonKosher salt more or less to taste, or dietary preference
½teaspoonfreshly ground black pepper
1cupbeef stock or water
1teaspoondry thyme
1bay leaf
3clovegarlicpeeled
4red potatoor other variety, large, cut into 1 1/2 inch pieces
2carrotlarge, cut into 1 1/2 inch lengths
1parsniplarge, cut into 1 1/2 inch pieces
2ribcelerychopped
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.
Reheating Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.