This pressure cooker pot roast recipe with soft carrots and creamy potatoes is a time-saver and makes the most tender and delicious seasoned beef.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
450 Calories
Recipe Instructions
Step 1
Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
Step 2
Pour in beef broth and Worcestershire sauce, add onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
Step 3
Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes.
Step 4
Use the quick-release method again and transfer roast and vegetables to a serving dish.
Ingredients
2 tablespoons vegetable oil
ground black pepper to taste
1 (14.5 ounce) can beef broth
1 pinch seasoned salt, or to taste
1 (3 pound) boneless beef chuck roast, trimmed
1 pinch onion powder, or to taste
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces
