Description
This Pressure Cooker Pot Roast is the epitome of convenience and comfort, offering the depth of flavor typically reserved for slow cooking.
Ingredients
Scale
- 3–4 lb chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine (or more broth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1.5 lbs baby potatoes
- 4 large carrots, cut into chunks
- 2 tbsp cornstarch + 2 tbsp water (for slurry)
- Fresh parsley, for garnish
Instructions
- Season the chuck roast generously with salt and pepper. Set your pressure cooker to the ‘Sauté’ function. Drizzle the olive oil and sear the roast on all sides until it is beautifully browned.
- Remove the roast and set it aside. In the residual drippings, sauté the onion until soft, about 3–4 minutes. Add the minced garlic and tomato paste, cooking them for an additional minute. Deglaze with red wine, scraping up flavorful bits.
- Add beef broth, Worcestershire sauce, thyme, and rosemary into the pot. Gently place the seared roast back in. Secure the lid, and set to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes.
- After quick-releasing the pressure, add potatoes and carrots. Return to pressure cooking for 10 minutes. Use the ‘Sauté’ setting again and stir in the cornstarch slurry to thicken the gravy.
Notes
Adjust seasoning to taste; ensure meat is at room temperature before searing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
Nutrition
- Calories: unknown
- Sodium: unknown
- Protein: unknown