How to make a Pressure Cooker Pot Roast with Vegetables

You can make a pot roast in many different ways. You can make them on the stove in a large pot, bake in the oven, cook in a slow cooker, or prepare them in a pressure cooker. My favorite way is in a pressure cooker. It's guaranteed to be tender, flavorful, and done in less than 2 hours depending on the size of the roast. A pressure cooker can take a less than tender and inexpensive cut of meat and turn it into a very tasty one pot meal. Inexpensive chuck roasts make great pot roasts.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3-4 pounds of boneless beef chuck roast
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable or olive oil
• 2 garlic cloves, peeled and minced
• 1 large onion, quartered
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 3/4 cup water
• 2 beef bouillon cubes
• 5 medium potatoes, peeled and quartered, optional
• 1 pound baby carrots, optional
• Cornstarch and water to thicken gravy

1. Trim as much fat as possible from chuck roast. Sprinkle with salt and pepper on both sides. Heat pan on medium-high heat.

2. Add oil. Add roast to oil and sear on all sides. After searing, empty any excess oil out of the pan. If pan starts smoking, remove pan and turn down the heat some. Put pan back on and finish searing on the lower heat.

3. Add minced garlic, onion, bay leaves, Worcestershire sauce, water, and bouillon cubes to pressure cooker with the roast.

4. Put lid on pressure cooker and close the lid securely. Bring pressure cooker up to 15 PSI or high pressure according to your manufacturer's instructions. Start your time after you reach pressure, 15 minutes for each pound. 45 minutes for 3 pound roast, 60 minutes for 4 pound roast.

5. If you are adding potatoes and carrots, use the quick release or cold water release method to release the pressure. If you are not adding the vegetables. (Skip to step#6.) Add the potatoes and carrots on top of the roast. Secure the lid properly; bring pressure cooker back up to high pressure for 8 minutes.

6. Remove pressure cooker from heat. Let pressure release naturally. Open lid after pressure has dropped.

7. To make gravy: remove roast and vegetables from pan. Don't forget to remove bay leaves. Turn heat to medium. Combine about 3-4 tablespoons of cornstarch with a 1/4 to 1/2 cup of cold water in a liquid measuring cup. Add to liquid in pressure cooker, gradually until gravy is bubbly and thickened to your liking.

Tips & Warnings

• Some of the best roasts for pressure cooker are chuck eye roast, blade roast, and arm roasts.
• This recipe can also be used in an electric pressure cooker.
• Always follow the general instructions for your model of pressure cooker.
• Never open the pressure cooker near or toward your face because there will always be steam still inside the pan which can burn you.
• Remember to remove the bay leaves before serving or making gravy.

[1cream2sugars]

on 1/20/2009 Great recipe. I'm going to have to dig my pressure cooker out of the garage.