Pressure Cooker Pot Roast

by sammymoniz
finished bowl of cozy pot roast.

Pressure Cooked Pot Roast

sammymoniz Pressure Cooker Pot Roast Pressure Cooker pressurre cooker European Print
Feeds: 6
Nutrition facts: 200 calories 20 grams fat

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

  1. 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.
  2. 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.
  3. 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. 
  4. To the pot, add the cream of mushroom soup, potatoes, onion and carrots. Set pressure cooker to HIGH for 3 minutes.
  5. Once the cook is complete, quick release the pressure.
  6. Taste and adjust salt as needed.
  7. Add fresh parsley and serve with crusty bread for dipping.

Pressure Cooked Pot Roast

sammymoniz Pressure Cooker Pot Roast Pressure Cooker pressurre cooker European Print
Feeds: 6
Nutrition facts: 200 calories 20 grams fat

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

  1. 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.
  2. 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.
  3. 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. 
  4. To the pot, add the cream of mushroom soup, potatoes, onion and carrots. Set pressure cooker to HIGH for 3 minutes.
  5. Once the cook is complete, quick release the pressure.
  6. Taste and adjust salt as needed.
  7. Add fresh parsley and serve with crusty bread for dipping.

5 comments
1

Leave a Comment

5 comments

Liz S May 7, 2021 - 2:13 am

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 🙂

Reply
Marci July 25, 2021 - 3:06 pm

This recipe is incredible! And chance there’s also a crock pot version?

Reply
sammymoniz August 11, 2021 - 8:17 am

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.

Reply
Marci January 9, 2022 - 9:08 pm

Are there alternatives instructions if you do not have a pressure cooker?

Reply
sammymoniz May 5, 2022 - 7:59 am

Marci- I have not tested this recipe in anything other than a pressure cooker so it’s hard to say for sure. -Sammy

Reply

You may also love

Pin It on Pinterest