My Favorite Pressure Cooker Pot Roast
Pot Roast was on the menu weekly when I was a child. It was one of those dishes that my mom could toss in the oven or in the slow cooker and forget about until time to eat. My children have always enjoyed pot roast too but recently I tested my favorite pot roast recipe in the Power Pressure Cooker XL. It was a home run!
My crew likes their pot roast cooked in a broth not a gravy. The Power Pressure Cooker XL is a great way to do that and not have to worry about the meat drying out.
Pot Roast is one of those dishes that you can make different every time..and no one will care. Add your favorite vegetables or what ever is in season. We do not add seasoning to ours when cooking. Salt, Pepper, Garlic Seasoning, and hot sauce are placed on the table so each person can make theirs to their preference.
Ingredients:
Roast of choice – about 3-4 pounds
Olive Oil – 3-4 Tablespoons for browning
Potatoes – 2 per person
Carrots – 1-2 small bags of baby carrots
Onion – 1 sweet onion roughly chopped
Broth of choice – 1 14 ounce can
Directions:
Set up the pressure cooker and press the meat button to heat up the unit
Pour Olive Oil into liner
When it is hot, add the roast and brown on both sides
While the meat is browning, wash the carrots and potatoes
Once the meat is browned, lift the meat out and place the rack in the bottom of the liner
Place meat back on rack
Add potatoes, carrots and onion to pressure cooker
Add broth and one can of water
Lock the lid in place making sure the locking pin and the steam vent are both properly secure
Press the cancel/clear button to reset timer
Press the meat button and adjust the cook time to 50 minutes
When timer goes off, use the quick release (making sure to use mittens and protect your hands)
Lift out items to a serving platter
Reserve the broth for use in another dish by refrigerating or freezing
We always make more carrots than potatoes because a couple of ours do not like potatoes. Crazy I know, but they don’t eat fries or scalloped potatoes either. Hard to believe they are mine.
If your crew prefers more of a stew type dish with gravy, you can add thicken the broth by dusting your meat in flour before browning or by mixing 1/4 flour and water together and adding it to the broth once you remove the items. It will thicken up in no time. Of course you can also just toss in a couple of cans of gravy with equal amount of water at the start too.
Can the roast be frozen when you put it in the cooker?
thank you! just the perfect recipe when i needed it. simple and easy to do! it’s in the pressure cooker right now. here’s hopin’ it turns out perfect!
I’m sure your recipe is wonderful and I’ll have to try your recipe your way. Here is a variation that my mother made often and is still my favorite. It would make enough for two days. The second day it was made into soup.
Mother pressured the roast with onions, a can of diced tomatoes and 2-3 cans waters. Then the cooker was cooled, and she added the carrots and potatoes to the roast. She also cut a small head of cabbage into fourths and laid the cabbage pieces on top of the potatoes and pressured it again. So in about an hour we had a complete meal.
The next day, cut up the leftover potatoes, roast, carrots for a soup in the left over juice. Heat and add your favorite bread and yum.
That sounds wonderful! What type of seasoning do you use?
I salt and pepper the meat before browning prior to pressuring. After pressuring, taste the juice and season to taste and add veggies and pressure again. I also salt and pepper it after it is cooked if needed. I’m sure there are a number of other spices worth trying out, but salt and pepper is what I like. Sometimes I use stewed tomatoes instead of regular tomatoes which changes the flavor a bit and is good, too. I don’t thicken the juice into a gravy, but ladle it over my fork smashed potatoes on my plate. Last Sunday I made this as a soup for a potluck, and there was little left over. If you make this, let me know what you would do different or do to enhance it. One other thing, some times I use a small piece of meat, and it still gives the meat flavor to the juice. Perhaps some worchestershire sauce would work, too.
I too grew up with roast beef served weekly. Every Sunday. This recipe sounds good. I’ve never used a pressure cooker.