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Pot Roast - Pressure Cooker

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“I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Rub the meat well with the crushed garlic, using one clove for each side.
  2. In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
  3. Add oil and onion and cook until softened.
  4. Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
  5. Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
  6. Return roast to pressure cooker and turn to coat with sauce.
  7. Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
  8. Cook for 1 hour.
  9. Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
  10. Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

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