Do you crave a perfectly tender, melt-in-your-mouth pot roast when Jack Frost starts biting? The thought of juicy, flavorful meat paired with hearty vegetables is enough to make anyone's mouth water. But let's be honest, the traditional method of cooking a pot roast on the stove can be time consuming and often leads to less-than-stellar results.
Luckily, with the rise in popularity of pressure cookers, this classic comfort food can now be prepared in less time without compromising on taste.
Read on to learn more.
Pot Roast is a classic comforting one pot meal perfect for a weekend supper when the weather turns chilly. To cook it on the stove until it is fall apart tender takes hours. The pressure cooker minimizes that time frame, but it still takes at least an hour.
But, the result is a hearty one pot meal that will warm you from the inside out. It is also budget friendly and incredibly easy to make.
What to Serve with Pot Roast
With meat potatoes and vegetables all cooked together, you could keep it simple and just serve it as is.
But, if you'd like to add more to your meal or want to skip the cooking of the vegetables in the pressure cooker, here are a few ideas to consider:
- rolls (try these pumpkin pull apart rolls)
- Yorkshire Puddings or Popovers
- green salad (like this easy Caesar salad)
- polenta
- rice
- egg noodles
- mashed potatoes
- roasted potatoes and vegetables
- sautéed mushrooms
Pressure Cooker Pot Roast Ingredients
Chuck roast is a tough cut of beef from the shoulder area of the cow. One of the best ways to prepare it is by braising. Browning it first, then cooking it in liquid, will help break down the connective tissues helping tenderize a normally tough cut of beef.
Besides the chuck roast the other ingredients are:
- beef broth or vegetable or chicken broth
- tomato paste intensifies the umami taste of the gravy
- cocoa powder adds an amazing earthy flavor to the gravy
- fingerling potatoes or use baby or other small waxy potatoes
- carrots and green beans
- red onion or yellow onion
- Italian seasoning, garlic powder, fresh parsley, olive oil, salt and pepper
Recipe
Ingredients
- 2 tablespoons olive oil
- 3-4 pound chuck roast (trimmed)
- salt and pepper (to taste)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder (unsweetened )
- 1½ teaspoons garlic powder
- ½ small red onion (diced)
- 3 large carrots (cut in large pieces)
- 1 pound multi-colored fingerling potatoes (halved)
- 1 pound green beans (trimmed)
- 3 tablespoons fresh parsley leaves (chopped (optional))
Instructions
- Add the olive oil to the pressure cooker and select sauté’ function (for electric) or heat stove top to medium high.2 tablespoons olive oil
- Once hot, add the roast and season with salt and pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from pot, transfer to a plate and set aside.3-4 pound chuck roast, salt and pepper
- Add beef broth to the pot and gentle the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine.4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Italian seasoning, 1 tablespoon cocoa powder, 1½ teaspoons garlic powder
- Return the roast to the pot and add the lid. Lock the lid into place and set the vent to "sealing" or "closed". Cook at high pressure for 60 minutes.
- Allow the pressure to release naturally for 10 minutes then quick release any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.½ small red onion, 3 large carrots, 1 pound multi-colored fingerling potatoes, 1 pound green beans
- Cover and lock the lid into place, and switch vent back to "sealing" Cook at high pressure for 3 minutes
- Allow the pressure to release naturally for 5 minutes then do a quick release of the remaining pressure.
- Serve immediately with fresh parsley leaves, if desired.3 tablespoons fresh parsley leaves
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Until next time, happy eating!
~Audrey
Jolene
Embarrassed to say my pressure cooker is still in the box.... Must break it out and give this a try, we love pot roast.
Audrey
Haha! I use mine at least once a week.
Inger
Mine's still in the box too! This might be the thing to get me to learn to use it. I love the idea that it would really tenderize it!
Audrey
I am going to convert you and Jolene both! Rice, boiled eggs, cheesecake! All so much easier.