New Recipe

Pressure-Cooker Pot Roast With Vegetable Gravy

“A great way to hide some veggies as they get blended up in the gravy! The carrots lend a great sweetness and balance to the sauce that is not at all overpowering. My husband's new favorite pot roast. If you like your sauce thicker, use a thickener such as arrowroot powder or cornstarch to thicken the sauce in step 5.”
1hr 30mins

Ingredients Nutrition


  1. Season roasts with salt and pepper and set aside.
  2. Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
  3. Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
  4. If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
  5. While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
  6. Slice or shred meat, as desired. Serve with gravy.

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