Best Pot Roast Recipe Pressure Cooker | Cook With Me At Home | Omorc

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is more economical.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is less expensive.

Turn on the pressure cooker to sauté mode to heat up.

Prepare the spice rub by mixing 2 teaspoons of black pepper, 1.5 teaspoons of kosher salt, 0.5 teaspoons of granulated garlic, 1 teaspoon of rosemary, 1 teaspoon of thyme, and 1 teaspoon of celery salt.

Rub the spice mixture all over the beef chuck roast, ensuring to cover all sides.

Add 2 tablespoons of olive oil to the hot pressure cooker.

Sear the beef roast in the pressure cooker until browned on all sides, about 5-6 minutes.

Chop 5-6 potatoes into quarters and set aside.

Chop carrots and celery into similar sizes for even cooking.

Chop 2 tablespoons of parsley and set aside.

Add chopped onions to the pressure cooker and sauté until they start to brown.

Deglaze the pot with 0.5 cups of beef broth, scraping up any browned bits from the bottom.

Return the beef roast to the pot and add the remaining 1.5 cups of beef broth for a total of 2 cups.

Add the chopped potatoes, carrots, celery, mushrooms, and parsley into the pot, pressing down to fit everything.

Seal the pressure cooker lid, ensuring it is locked in place.

Set the pressure cooker to cook on beef setting for 35 minutes.

Once cooking is complete, allow the pressure to release naturally for about 1 minute before opening the lid.

Remove the beef roast and place it on a cutting board.

To thicken the sauce, mix 3 tablespoons of cornstarch with 3 tablespoons of water until smooth.

Return the pot to sauté mode and stir in the cornstarch mixture, cooking until the sauce thickens.

Garnish the pot roast with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens