Pressure Cooker Pot Roast

By Tracy

6 Person

160 Minutes

0 Calories

A pressure cooker is a must for making a tough roast tender. Pressure Cooker Pot Roast shaves some time off oven-cooked and slow cooker methods. You can also cook the veggies right in the pot, making it an easy one-pot meal. Even better, the recipe is super flexible—you can start cooking the pot roast any time of day, leave it on the “Warm” function once cooking ends, and then complete the last few steps about 20 minutes before you want to eat.

Ingredients

6 small carrots, peeled
3 onions, peeled
8 potatoes, peeled and halved
3 cups cold water
2 packages dry onion soup mix
1/4 cup vegetable shortening
1/3 cup all-purpose flour
ground black pepper
salt
3 pounds beef rump roast

Method

01

Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
02

Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
03

Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
04

Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes, carrots, and onions, making sure the vegetables are submerged in the cooking liquid. Seal the lid and return the pressure cooker to full pressure.
05

Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
06

To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Easy Dinner Recipes

Beef Recipes

Pressure Cooker Pot Roast

4.7

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 140 Mins
Total Time 160 Mins

02 Ingredients

6 small carrots, peeled

3 onions, peeled

8 potatoes, peeled and halved

3 cups cold water

2 packages dry onion soup mix

1/4 cup vegetable shortening

1/3 cup all-purpose flour

ground black pepper

salt

3 pounds beef rump roast

03 Method

Step 1

Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).

Step 2

Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.

Step 3

Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.

Step 4

Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes, carrots, and onions, making sure the vegetables are submerged in the cooking liquid. Seal the lid and return the pressure cooker to full pressure.

Step 5

Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.

Step 6

To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

04 Author