Easy Pressure Cooker Pot Roast.

This pressure cooker pot roast is really tender and tasty. Using a pressure cooker saves time, so you can prepare this pot roast throughout the week and still enjoy supper at a reasonable hour!This top-rated pressure cooker pot roast recipe will allow you to make excellent pot roast in a fraction of the time it would take in the oven.

Pressure Cooker Pot Roast Ingredients

To create this quick pressure cooker pot roast recipe, you'll need the following ingredients:

• Oil: This simple recipe begins with two teaspoons of vegetable oil (for searing the meat).
• Roast: Trim a 3-pound boneless beef chuck roast.
• Seasoning: Sprinkle the chuck roast with seasoned salt, onion powder, and black pepper.
• Use store-bought or homemade beef broth.
• Worcestershire sauce enhances the savory taste.
• Vegetables: Combine the pot roast with an onion, potatoes, and carrots for a full meal.

How to Cook Pot Roast in a Pressure Cooker

The complete, step-by-step recipe is provided below, but here's a quick summary of what to anticipate while making pot roast in the pressure cooker:

• Heat the oil in the pressure cooker, then brown the beef on both sides.
• Season the roast, then mix in the broth, sauce, and onion. Seal the lid.
• Reduce the heat to low and cook at maximum pressure for 30 minutes.
• Lower the pressure, add the carrots and potatoes, and close the lid.
• Return to full pressure and cook for another 15 minutes.

What to Serve with Pressure Cooker Pot Roast

This pressure cooker pot roast has beef and three kinds of vegetables, making it suitable for eating on its own. Serve with toasted bread to mop up the wonderful meat juices.

How to Store Pressure Cooker Pot Roast.

Keep the leftover pot roast in an airtight jar in the refrigerator for up to four days. To keep it moist and juicy, refrigerate it in lots of pressure cooker liquids. Reheat in the oven or microwave.

Allrecipes Community Tip and Praise

"So excited," adds Jacqueline Strayve. "This was my first homemade roast and it tastes just like my mom's."

"So good," praises LaVon. "It melts in your mouth!” I didn't have any potatoes, so I went without. It was really tasty and juicy! Amazing! "The pressure cooker also accelerated the process!"

"It was excellent," said Topaz. "It took little over an hour, including prep time, and tasted like it had been simmering for hours. "The meat was very tender, juicy, and delicious."

Ingredients

• 2 teaspoons vegetable oil.
• Trimmed 1 boneless beef chuck roast (3 pounds)
• 1 pinch seasoned salt (or to taste)
• 1 pinch onion powder (or to taste)
• Grind black pepper to taste.
• 1 (14.5 oz) can beef broth.
• 1 1/2 teaspoons Worcestershire sauce
• One big onion, sliced into four wedges.
• Cut 4 big potatoes into bite-sized pieces after peeling them.
• 4 peeled and sliced carrots into bite-sized pieces.

Directions

• Heat the oil in a pressure cooker over medium-high heat. Sear the roast on both sides in heated oil until browned; season with salt, onion powder, and pepper.
• Pour in the beef broth and Worcestershire sauce, then add the onion and close the lid. Bring the cooker to maximum pressure. Reduce the heat to low while keeping maximum pressure for 30 minutes.
• To lessen the pressure, use the quick-release technique. Stir in the potatoes and carrots, then shut the lid. Bring the cooker up to maximum pressure and simmer for another 15 minutes.
• Repeat the quick-release process and move the roast and veggies to a serving plate.