Ingredients
- 3-4lb ButcherBox Beef Chuck Roast, cubed
- 1 tablespoon salt
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic pwd
- 1/2 teaspoon onion pwd
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 1 (12oz) cream of mushroom soup
- 1 lb baby potatoes, halved
- 1 yellow onion, quartered
- 1 lb carrots, sliced
- Salt to taste
- Fresh parsley for garnish
Instructions
- Season beef with salt. In a small bowl mix the remaining spices together (parsley, dill, garlic pwd, onion pwd and black pepper). Sprinkle seasoning on beef.
- Set the pressure cooker to SEAR/SAUTE add the olive oil. When the oil shimmers, add the beef to the pot in two batches to brown on all sides 3-5 minutes.
- Once all the beef is browned, add 3 cups of beef broth and set the pressure cooker to HIGH pressure. Cook for 20 minutes. Once complete, quick release the pressure.Ā
- To the pot, add the cream of mushroom soup, potatoes, onion and carrots. Set pressure cooker to HIGH for 3 minutes.
- Once the cook is complete, quick release the pressure.
- Taste and adjust salt as needed.
- Add fresh parsley and serve with crusty bread for dipping.
Ingredients
- 3-4lb ButcherBox Beef Chuck Roast, cubed
- 1 tablespoon salt
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic pwd
- 1/2 teaspoon onion pwd
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 1 (12oz) cream of mushroom soup
- 1 lb baby potatoes, halved
- 1 yellow onion, quartered
- 1 lb carrots, sliced
- Salt to taste
- Fresh parsley for garnish
Instructions
- Season beef with salt. In a small bowl mix the remaining spices together (parsley, dill, garlic pwd, onion pwd and black pepper). Sprinkle seasoning on beef.
- Set the pressure cooker to SEAR/SAUTE add the olive oil. When the oil shimmers, add the beef to the pot in two batches to brown on all sides 3-5 minutes.
- Once all the beef is browned, add 3 cups of beef broth and set the pressure cooker to HIGH pressure. Cook for 20 minutes. Once complete, quick release the pressure.Ā
- To the pot, add the cream of mushroom soup, potatoes, onion and carrots. Set pressure cooker to HIGH for 3 minutes.
- Once the cook is complete, quick release the pressure.
- Taste and adjust salt as needed.
- Add fresh parsley and serve with crusty bread for dipping.
5 comments
Another recipe I have made consistently for months! I use an InstantPot and sometimes without the cream of mushroom (because I didn’t write it on the grocery list). Call me crazy, but I love this pot roast for breakfast š
This recipe is incredible! And chance there’s also a crock pot version?
Marci, you could absolutely make this in the crockpot. Pretty typically the conversion for crockpot is 4-5 hours on high, 6-8 hours on low.
Are there alternatives instructions if you do not have a pressure cooker?
Marci- I have not tested this recipe in anything other than a pressure cooker so it’s hard to say for sure. -Sammy