Pressure Cooker Sunday Pot Roast
By :Frieda Franchina
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Votes: 4
Rating: 5
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chuck Roast, Potatoes
Prep Time 15 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 2 1/2 - 5 pounds chuck roast extra fat removed, cut across the grain in 2-inch slices, connective tissue removed, patted dry with paper towels
  • 1 tablespoon season all salt or choice of spices
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 1 3/4 cup Water
  • 2 teaspoons beef bouillon powder or base, alternatively swap out bouillon and water for 1 3/4 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 1 medium onion sliced thick
  • 2 bay leaves
  • 2 pounds potatoes peeled and sliced/cubed
  • 1 cup baby carrots or 2-inch cut length in 2-inch slices
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter softened and unsalted
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chuck Roast, Potatoes
Prep Time 15 minutes
Cook Time 35 minutes
Servings
4-6 servings
Ingredients
  • 2 1/2 - 5 pounds chuck roast extra fat removed, cut across the grain in 2-inch slices, connective tissue removed, patted dry with paper towels
  • 1 tablespoon season all salt or choice of spices
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 1 3/4 cup Water
  • 2 teaspoons beef bouillon powder or base, alternatively swap out bouillon and water for 1 3/4 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 1 medium onion sliced thick
  • 2 bay leaves
  • 2 pounds potatoes peeled and sliced/cubed
  • 1 cup baby carrots or 2-inch cut length in 2-inch slices
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter softened and unsalted
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. Coat the roast with seasoning.
  2. Put 1 tablespoon of oil into the Instant Pot on Saute mode and adjust to high heat. When pot is hot, brown the roast pieces in small batches in a single layer on all sides for a minute or two. Remove roast and turn off the Instant Pot.
  3. In a large measuring cup, mix the water, Worcestershire, and beef bouillon. Slowly pour into pot.
  4. Scrape all the brown bits off the bottom. Put roast pieces back in. Top with onions and bay leaves.
  5. Cover, seal, and cook on Manual at high pressure for 30 minutes, followed by a 15 minute natural release.
  6. Remove the roast, and onions. Cover with foil.
  7. Place potatoes and carrots in a steamer basket.
  8. Place the basket into the leftover broth from the roast in the Instant Pot. Cover and cook on Manual at high pressure for 5-6 minutes. When time is up quick release the pressure. Remove the steamer basket from the pot.
  9. If you want, mash the potatoes in desired method or leave in whole chunks.
  10. Mash the flour and butter together in a small bowl. Quickly whisk in the flour mixture into the broth.
  11. Heat the broth on Saute function, stirring continuously until thickened to desired consistency. Serve roast with the steamed vegetables and the thickened sauce drizzled on top. Enjoy!
5 replies
  1. Nellipye
    Nellipye says:

    Delicious, moist, and easy! I didnt have “season all” salt, so i used a spice mix that seemed appropriate (and it was). I doubled the recipe, so it ended up taking about 2 hours total with prep time.

  2. Mattbliss
    Mattbliss says:

    Fantastic! I did a 6lb chuck roast and sliced it into 2” thick slices. Reduced the beef stock to a cup, added 3/4 cup red wine. Might drop cooking time to 25 min next time. Otherwise it was a win all around with the family. The potatoes and Carrots were perfect!

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