Pressure Cooker Pot Roast with Pearl Onions, Carrots, and Mushroom Gravy

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using homemade broth can enhance flavor without additives.

beef chuck roast

🥗Healthier: sirloin roast

💰Cheaper: brisket

Sirloin is leaner, while brisket can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for browning.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent and may be more readily available.

Turn pressure cooker to sauté mode.

Season all sides of the beef with salt and pepper.

Slice the beef in half to fit in the pressure cooker.

Add canola oil to the pressure cooker and heat for about one minute.

Add the first half of beef to the pan and sear both sides until caramelized, approximately 2-3 minutes per side.

Remove the first half of beef and repeat with the second half.

Remove both pieces from the pan and allow to rest on a plate.

Add thawed pearl onions and garlic to the pan with the oil and bits from the beef; stir to combine.

Add mushrooms and season with salt and pepper; sauté for 5-7 minutes.

Add red wine, vinegar, and water to the mixture; stir and turn off sauté setting.

Tie herbs together with kitchen twine and toss into the pressure cooker with the other ingredients.

Add chopped carrots to the pressure cooker.

Add the seared beef on top of the carrots and toss in the can of mushroom soup.

Add lid to cooker and set pot to pressure setting; cook for 1 hour.

After cooking, release the pressure and take the pot roast out of the cooker.

Shred the beef with two forks and serve with gravy.

Cooking Techniques

Equipment Needed

Spice Level: