Pressure Cooker Pot Roast

Transform your weeknight dinner game with this mouthwatering Pressure Cooker Pot Roast, a hearty, comforting dish that’s ready in a fraction of the time traditional methods take. With tender beef chuck roast as its star, this recipe layers bold flavors from seared meat, aromatic garlic and onions, and a savory blend of beef broth, Worcestershire sauce, and tomato paste. Pressure cooking locks in moisture, making every bite of the roast irresistibly juicy, while perfectly cooked carrots and potatoes soak up the rich, herb-infused juices. Ready in just over an hour, this one-pot wonder is perfect for busy evenings or Sunday family dinners. Serve it with the flavorful gravy for a truly satisfying meal that tastes like it simmered all day. Keywords: pressure cooker pot roast, tender chuck roast, quick pot roast recipe, one-pot dinner.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 lbs Beef chuck roast
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Garlic cloves
• 4 medium Carrots
• 4 medium Russet potatoes
• 2 cups Beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp Tomato paste
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary

Directions

Step 1

Season the beef chuck roast generously with salt and pepper on all sides.

Step 2

Set the pressure cooker to 'Sauté' mode and add the olive oil. Once hot, sear the roast for 3-4 minutes on each side until browned. Remove and set aside.

Step 3

Chop the onion into large chunks and crush the garlic cloves. Add both to the pressure cooker and sauté for 2-3 minutes, stirring occasionally until fragrant.

Step 4

Peel and cut the carrots into 2-inch segments. Peel and quarter the potatoes. Set aside.

Step 5

Add the beef broth, Worcestershire sauce, and tomato paste to the pressure cooker. Stir to combine, scraping up any browned bits from the bottom to prevent burning.

Step 6

Place the seared roast back into the pressure cooker and add the thyme and rosemary sprigs on top.

Step 7

Secure the lid on the pressure cooker and set it to 'Pressure Cook' on high for 50 minutes.

Step 8

After 50 minutes, perform a quick release of the pressure. Open the lid and add the carrots and potatoes around the roast.

Step 9

Close the lid again and set the pressure cooker to 'Pressure Cook' on high for an additional 10 minutes.

Step 10

Perform another quick release of the pressure. Check the tenderness of the roast and vegetables. Remove the thyme and rosemary sprigs before serving.

Step 11

Slice the roast and serve with the vegetables and some of the cooking liquid as a flavorful gravy.

Nutrition Facts

Serving size	(3068.1g)

Amount per serving	% Daily Value*
Calories	4603.7

Total Fat 302.3g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 8045.9mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 24.7g	0%
Total Sugars 34.2g
Protein 276.9g	0%

Vitamin D 0IU	0%
Calcium 473.8mg	0%
Iron 49.4mg	0%
Potassium 9546.0mg	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: 58.3%

Protein: 23.7%

Carbs: 18.0%