Grandma's Pressure Cooker Pot Roast

Experience the heartwarming taste of tradition with Grandma's Pressure Cooker Pot Roast—a tender, melt-in-your-mouth classic bursting with rich, home-cooked flavor. This quick and easy recipe transforms a 3-pound beef chuck roast into a comforting masterpiece in just 90 minutes of cooking time, thanks to the pressure cooker. Perfectly seasoned with garlic and pepper, the roast is seared to golden perfection before simmering with hearty vegetables like carrots, celery, potatoes, and aromatic herbs like thyme and bay leaf. A savory beef broth and tomato paste base elevate the dish, while a silky, homemade gravy ties it all together. Ideal for busy weeknights or cozy family dinners, this pot roast serves six and pairs beautifully with a side of crusty bread or buttery mashed potatoes. Rediscover the flavors of home with this nostalgic and time-saving recipe!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 1 large Yellow onion, chopped
• 3 medium Carrots, peeled and cut into chunks
• 3 Celery stalks, chopped
• 4 medium Russet potatoes, peeled and quartered
• 2 cups Beef broth
• 2 tablespoons Tomato paste
• 3 Fresh thyme sprigs
• 1 Bay leaf
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

Season the beef chuck roast on all sides with salt, black pepper, and garlic powder. Dust with all-purpose flour to create a light coating.

Step 2

Set the pressure cooker to sauté mode. Heat the olive oil in the pot, then sear the roast for 3-4 minutes on each side until browned. Remove and set aside.

Step 3

Add the chopped onion to the pot and sauté for 2-3 minutes until softened. Stir in the tomato paste and let it cook for 1 minute to enhance the flavor.

Step 4

Deglaze the pot by adding 1/2 cup of beef broth, scraping up any browned bits stuck to the bottom with a wooden spoon.

Step 5

Turn off sauté mode. Return the roast to the pot and add the carrots, celery, and potatoes around the meat.

Step 6

Pour in the remaining beef broth. Add the thyme sprigs and bay leaf for added flavor. Ensure the liquid covers about two-thirds of the roast and vegetables.

Step 7

Secure the lid on the pressure cooker and set it to high pressure for 60 minutes.

Step 8

Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release to let out any remaining steam.

Step 9

Remove the roast and vegetables from the pot and cover to keep warm. Discard the thyme sprigs and bay leaf.

Step 10

Set the pressure cooker back to sauté mode. In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the remaining cooking liquid to thicken into gravy. Let it cook for 2-3 minutes, stirring constantly.

Step 11

Slice the pot roast against the grain and serve with the cooked vegetables and gravy on the side. Enjoy Grandma's warm and comforting meal!

Nutrition Facts

Serving size	(3493.3g)

Amount per serving	% Daily Value*
Calories	4673.3

Total Fat 303.7g	0%
Saturated Fat 114.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 7793.4mg	0%
Total Carbohydrate 223.5g	0%
Dietary Fiber 35.3g	0%
Total Sugars 33.0g
Protein 277.4g	0%

Vitamin D 0IU	0%
Calcium 538.8mg	0%
Iron 47.7mg	0%
Potassium 9670.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 23.4%

Carbs: 18.9%