How to Make Easy Pressure Cooker Pot Roast - A Step-by-Step Guide

There's nothing quite like the comforting scent of a pot roast cooking in the kitchen. The aroma of tender meat, flavorful vegetables, and savory broth wafting through the air is enough to make anyone's mouth water. However, traditional pot roasts often require hours of slow cooking in the oven or on the stove, which can be time-consuming and inconvenient.

Thankfully, with the invention of the pressure cooker, you can enjoy all the deliciousness of a classic pot roast in a fraction of...

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 (3 pound) boneless beef chuck roast, trimmed
  • 1 pinch seasoned salt, or to taste
  • 1 pinch onion powder, or to taste
  • ground black pepper to taste
  • 1 (14.5 ounce) can beef broth
  • 1 ½ tablespoons Worcestershire sauce
  • 1 large onion, cut into 4 wedges
  • 4 large potatoes, peeled and cut into bite-size pieces
  • 4 carrots, peeled and cut into bite-size pieces

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8

  • Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
  • Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  • Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
  • Use the quick-release method again and transfer roast and vegetables to a serving dish.
  • Nutrition

    450 cal.

    • Total Fat: 22g
    • Saturated Fat: 8g
    • Cholesterol: 78mg
    • Sodium: 311mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 40mg
    • Calcium: 56mg
    • Iron: 4mg
    • Potassium: 1151mg