Pot Roast

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Season the chuck roast generously with salt and pepper.

Add a little oil to the bottom of the pressure cooker.

Set the pressure cooker to the brown setting and brown the chuck roast in batches on all sides.

Remove the browned chuck roast from the pressure cooker.

Add chopped onion and celery to the pressure cooker and brown them slightly.

Scrape up the bottom of the cooker to incorporate the flavors.

Return the pot roast to the pressure cooker, placing it angled on top of each other if needed.

Add red wine to the pot; if not using red wine, substitute with more stock.

Add fresh sprigs of thyme and a bay leaf for flavor.

Add whole fingerling potatoes and roughly cut carrots (about 2.5 to 3 inches long) on top of the meat.

Close the lid of the pressure cooker and set it to cook on high pressure for 55 minutes.

After 55 minutes, turn off the pressure cooker and let the pressure come down naturally.

Once the pressure has released, open the lid and check the pot roast for tenderness.

Let the pot roast rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary