Pressure Cooker Pot Roast

Introduction

A classic pot roast is a quintessential comfort food—tender, juicy beef seasoned to perfection and surrounded by melt-in-your-mouth vegetables. Making a Pressure Cooker Pot Roast streamlines the traditional slow-cooked favorite, transforming it into a weeknight-friendly meal without sacrificing rich flavor or succulent texture.

With the magic of pressure cooking, you’ll serve up fork-tender beef and perfectly cooked carrots and potatoes in under an hour—ideal for family dinners or impressing company.

The Secret to Flavorful, Fast Pot Roast

Traditional pot roast recipes can take hours. The pressure cooker saves time while concentrating flavors, resulting in an experience that’s just as hearty and satisfying as the slow-cooked version. Key aromatics like garlic, onions, and fresh herbs elevate the beef and infuse every bite with deep, comforting notes.

Choosing and Preparing Your Ingredients

For best results, select a well-marbled chuck roast—its fat keeps the beef moist and flavorful through pressure cooking. Fresh carrots, potatoes, and onion are classic, but feel free to add parsnips or turnips for variety.

To speed up veggie prep while keeping everything uniform, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. You’ll dice your vegetables quickly and evenly, which helps them cook perfectly beside the roast.

The Pressure Cooking Process

Start by seasoning and searing your beef to develop a deep, caramelized crust. For this step, the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart is an ideal choice—its sauté function ensures a beautiful sear right in the pot, minimizing cleanup.

After browning the meat and sautéing the aromatics, layer in the vegetables and broth. Secure the lid and let the pressure cooker work its magic. Just 60 minutes later, your roast will emerge tender and flavorful.

Serving Suggestions and Storage Tips

Once the roast is done, let it rest then shred or slice directly in the pot. For effortless shredding, a Chicken Shredder Tool Twist for Kitchen is a fantastic gadget—it saves your wrists and ensures even, easy shredding.

Serve with freshly chopped herbs and a ladle of the savory pan juices. Leftovers keep beautifully in Rubbermaid Brilliance Food Storage Containers, making meal prep for the week simple and delicious.

Nutritional Information and Serving Size

This recipe yields about 6 hearty servings. Each portion contains approximately 420 calories, with 30g protein, moderate carbs from root vegetables, and plenty of vitamins. It’s a wholesome, balanced meal best enjoyed fresh but equally tasty reheated.

Pressure Cooker Pot Roast (Recap)

This streamlined route to a classic pot roast produces deeply flavorful, fork-tender beef and perfectly cooked vegetables in a fraction of the time. Whether you’re feeding a crowd or prepping meals ahead, this dish checks every box for convenience and satisfaction.

Ingredients
3–4 lb beef chuck roast
2 tbsp olive oil
1–2 tsp kosher salt
1 tsp black pepper
1 large yellow onion, diced
4 cloves garlic, minced
4 large carrots, peeled and cut in chunks
2 lbs baby potatoes, halved or quartered
2 cups beef broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 tsp dried thyme (or a few sprigs fresh)
1 tsp dried rosemary
Optional: 1 tbsp cornstarch (for thickening gravy)
Fresh parsley, for garnish

Instructions

1. Prep your carrots, potatoes, and onion using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for fast, uniform cuts.
2. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to Sauté. Add olive oil. Pat beef dry, season with salt and pepper, then sear in the pot (about 2–3 mins per side). Remove and set aside.
3. Add diced onion and cook 2 minutes until softened. Stir in garlic for 30 seconds. Mix in tomato paste, then deglaze with a splash of beef broth, scraping any browned bits off the bottom.
4. Return beef to the pot. Add carrots and potatoes around the roast. Pour in remaining broth, Worcestershire, thyme, and rosemary.
5. Secure lid. Set pressure to HIGH for 60 minutes. Natural release for 10 minutes, then quick release any remaining pressure.
6. Transfer beef to a board. Use a Chicken Shredder Tool Twist for Kitchen for quick shredding if desired. (Optional: Mix 1 tbsp cornstarch with 2 tbsp water and stir into hot liquid on Sauté mode to thicken gravy.)
7. Serve vegetables and beef with a ladle of pan juices, garnished with parsley. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 for meal prep or later enjoyment.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 1 hour (plus 10 minutes natural pressure release)

Total Time: 1 hour 25 minutes