STREAMING NOW: Nigella: At My Table

Perfect Pressure Cooker Pot Roast

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This yummy recipe was submitted by Sheamilr on It's simple and quick and gets its delicious flavor from packets of dry Italian salad dressing mix, dry Ranch dressing mix and brown gravy mix.”

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 3 lbs beef chuck roast
  • 1 large onion, diced
  • 1 (1 ounce) package dried Italian salad dressing mix
  • 1 (1 ounce) package dry ranch dressing mix
  • 1 (1 1/4 ounce) package brown gravy mix
  • 1 (14 1/2 ounce) can beef broth


  1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the meat on al sides in the hot oil.
  2. In a small bowl, mix together the Italian and Ranch salad dressings and the gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  3. Seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a