Perfect Pot Roast Made In The Pressure Cooker

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Perfect Pot Roast Made In The Pressure Cooker

Perfect Pot Roast Made In The Pressure Cooker

How about a Perfect Pot Roast Made In The Pressure Cooker for dinner tonight?!!  Nothing, and I mean nothing is more disappointing than ruining a perfectly good roast by cooking it the wrong way.  Go ahead, ask me how I know.  I have a very hard time digesting meat normally so when it’s not perfectly tender there’s no way I can even attempt to eat it.

My friend Mae just told me the exact directions for a perfect pot roast made in a pressure cooker!  Thank you Mae!!

Pressure Cooker Pot Roast Instructions:

I made a pot roast last night for dinner. It was the first time I’d used a chuck roast. I had no success with the bottom round roast so I knew I wouldn’t try that again. Actually, I wasn’t going to give any pot roast another try, however, our son is coming for a visit in a few weeks and we gave him an Instant Pot Electric Pressure Cooker as a house gift.  Pot roast is his favorite and I know he hasn’t tried it yet.

I’ve read every facebook post I could and watched tons (I lost count) of video’s on youtube. A few hours later I was totally confused. I went to check my pressure cooker cookbooks forgetting I gave them to my son. So, I took information from what I read and watched and came up with a recipe that works!  I’m happy to say that it was a wonderful success!!

Here is the recipe that I came up with. I can’t say if this will work for everyone because everyone doesn’t like their meats the same way. I posted some pics, but I forgot to take a pic when it was done.

Pressure Cooker Pot Roast Recipe:

2.5-3 pound chuck roast (cut into pieces if too big)

2 cups onions, chopped in large chunks

Garlic – chopped (I used one very large clove)

A few splashes of Worcestershire sauce

2 cups Beef Broth,

1 or 2 tablespoons of tomato paste (I used the one in a tube)

1 Bay leaf

1 small sprig of rosemary (fresh from the garden)

Optional…your favorite herb mix. I use my own mix of dried herbs 

Kosher salt and fresh ground pepper

2 tablespoons of Ghee, or vegetable oil

Vegetables: Potatoes (if using the small potatoes, you can leave them whole.)

Carrots cut into approximately the same size chunks as the potatoes.

Press the Sauté button, the press the Adjust button and adjust to high to get to the browning mode.

Salt and pepper the meat on both sides.

When the pot says “Hot,” add the Ghee or oil until you see it shimmer.

Brown the meat (or the sections if you cut it up) for about 6 minutes per side. This not only browns the meat but also brings out tons of flavor.  

Tip:  One way to tell if it’s finished browning is to gently nudge it with tongs. If it’s browned enough it will move and not stick to the bottom of the pot.

Remove the meat from the pot and place in a dish and cover with foil to keep warm; or put it in a warm oven.

Dump the onions into the pot and stir to gather up the bits on the bottom of the pot.

Add the garlic and sauté for a few minutes (about 4-5 minutes, or until a little soft). 

Add the tomato paste and mix it all together.

Pour in the beef broth and then add the meat. You don’t have to cover the meat completely.

Put on the lid and lock, then be sure to set the set the valve to sealing.

Turn off the Instant Pot pressure cooker to stop the Sauté, then press the Meat/Stew button.

Adjust the timer to 30 minutes. This worked perfectly for me.

When finished, let the pressure come down naturally. I waited 15 minutes, then did a released the pressure valve to release the remainder of the steam before opening the lid.

Press the off button, then remove the meat to a platter and keep warm. 

Add the vegetables and set the IP for Manual high for 5 minutes (if large chunks they could take longer).

When the vegetables are done, do a quick release of the steam before opening the lid.

Dinner is served!

 

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