Savory Pot Roast a La Pressure Cooker

Name: Savory Pot Roast a La Pressure Cooker
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 3 lbs chuck roast; 1 tablespoon Season-All salt; 1 tablespoon olive oil; 1 cup peeled baby carrots; 1 cup chopped celery; 1 cup sliced onion; 1 3/4 cups water; 1/4 cup Worcestershire sauce; 5 medium potatoes, peeled and cut in half lengthwise; 1/2 teaspoon pepper; 2 teaspoons beef bouillon powder or 2 teaspoons beef base; 2 bay leaves

Community Pick

Submitted by PanNan

"The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM."

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photo by PanNan

Ready In:: 1hr 20mins
Ingredients:: 12
Serves:: 6-8

ingredients

3 lbs chuck roast
1 tablespoon Season-All salt
1 tablespoon olive oil
1 cup peeled baby carrots
1 cup chopped celery
1 cup sliced onion
1 ³⁄₄ cups water
¹⁄₄ cup Worcestershire sauce
5 medium potatoes, peeled and cut in half lengthwise
¹⁄₂ teaspoon pepper
2 teaspoons beef bouillon powder or 2 teaspoons beef base
2 bay leaves

directions

Coat roast with SeasonAll.
In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
Add carrots, celery and onions when meat is nearly browned.
Add water and Worcestershire sauce.
Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
Lock pressure cooker lid in place and bring to pressure over medium-high heat.
Adjust heat to stabilize pressure at about medium pressure.
Cook for one hour.
Release pressure naturally - don't use quick release.
As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
If not, add water, if necessary, and return to pressure.
When done, release pressure and serve.

Questions & Replies

How long for a six pound pot roast in pressure cooker

Cathy C.

Reviews

The timng is way off and the technique is wrong. Veggies normally take only 6 minutes to cook, they turn into mushy baby food when cooked for an hour as noted in other comments. I would also carmelize the onions to enhance flavor and aroma. There is also no mention or instructions for using the remaining broth to make gravy. The correct method would be to cook the meat by itself, which should only take 45 minutes using 15psi. Use a quick, or cold water release method to open then lid. As with any large cut of meat, always check for the disired degree of doneness using a meat thermometer. Add the veggies at the last 6 minutes. The recipe states to cook at "medium" pressure, but the correct setting for meat is 15psi or high. Using lower a psi results in overcooked dried out meat, not to mention a waste of time, higher energy costs, and a loss of nutrients.

lindapearl
FANTABULOUS!!!!! I love this recipe and have made it now....4 times since I joined 'Zaar in January! I just noticed I hadn't reviewed it and shame on me! Wonderful flavor! The Onions should be whole or they come out mushy. Be SURE to put the potatoes on top of the roast and not down in the liquid or they'll end up breaking all the way down!

CookbookCarrie
KILLER!!! The only changes I made were using 1 cup home-made beef stock and 1 cup of Merlot (I'd opened the bottle to share with a friend and some was left over. Waste not, Want not.) I didn't want the potatoes and carrots to sit in the sauce at the bottom of the pot and cook 'til they were mushy, so I put them in a steamer basket on top of the meat. The leftovers froze nicely and reheated even better than they were fresh. This is most difinitely a keeper and a user! THANX

Pierre Dance
I was worried that this would be too salty, but it was heavenly! Just the very best flavor. I used a 3lb. Bread & Butter Roast (never heard of that before, it was like a pot roast, I guess). I followed the directions exactly as stated here, using 15lbs of pressure for about 45 min. I then took out the potatoes and carrots and put the roast back in for about 10-15 min. longer. I then thickened the broth using 2Tbls. of flour mixed into 2Tbls. of butter-with a fork, work these two together to a smooth paste then add to boiling broth, it makes a lovely smooth gravy. I also used red potatoes with the skin, and sliced only in half, the carrots I also used in very large chunks and they were both cooked perfectly. This was just delicious!!

luvstacook Italian
This was awesome...I cooked the meat and then added the vegetables the last 10 mins of cooking. It was fabulous! Rave reviews from DH and a friend! In less than an hour I had an amazing roast! Thanks for a great recipe!

Amy F.