Okay, who ran out and bought a pressure cooker? I’m telling you, it will change dinner time mania at your house. I absolutely love my new pressure cooker and it’s such a good price for a stainless steel model. I highly recommend it.
So this Pressure Cooker Pot Roast…perfectly tender and tasty and ready in the fraction of time a regular pot roast cooked in the oven would take. You can start this at 5 PM and be sitting down to dinner before 6. I promise you will love the results.
None of us could believe how a pot roast could be tender and juicy in 30 minutes…but look how it shredded…just perfect. I did cut my 3 pound roast in half. If you leave it whole add 15 minutes to the cooking time. Cutting it in half allows for more surfaces to brown, which I like.
I also seasoned my roast with Montreal Steak Seasoning after I browned it (so the garlic in the seasoning wouldn’t burn). We love Montreal seasoning in our house and use it on so many things. My boys even love it in their taco meat. It’s easier than adding a bunch of different seasonings, kind of like a one-stop-shop, and you can get it almost anywhere these days.
When the cooking is done, let the pot roast sit in the pressure cooker for 10 minutes before releasing the steam. Reserve the juices to make a quick gravy and dinner is served. Pot roast has turned into a weeknight meal at my house…I wonder what we are now going to cook on Sunday?
Pressure Cooker Pot Roast
- 3 pound beef chuck roast, cut in half
- 2 Tablespoons olive oil
- 1 Tablespoon Montreal Steak Seasoning
- 2 cups beef stock or broth
- 2 teaspoons dried minced onion
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup leftover cooking liquid from pressure cooker (once beef is cooked)
- 1/4 cup whole milk (more if you need to thin gravy)
- Heat oil over medium-high heat, when oil begins to glisten add meat and brown well on all sides, about 7-9 minutes. Remove meat and season all sides with Montreal seasoning.
- Pour beef stock into cooker and add minced onions. Place pressure cooker trivet into cooker. Place roast in steamer basket on trivet.
- Make sure to close lid securely, placing pressure regulator on vent pipe. Once steam starts leaving the pressure cooker, set timer for 30 minutes. You'll want a slow and steady amount of steam leaving the pressure cooker, adjust stove top setting if you need to slow it down or speed it up. When 30 minutes is up, turn off stove and let pressure cooker sit for 10 minutes, then release pressure.
- To make the gravy, remove roast and cover with foil to keep warm, reserving 1 cup of meat juices. In a large saucepan, add butter over medium heat. When melted, add flour and whisk until flour is fully incorporated into the butter. Slowly add 1 cup of reserved liquid from the pressure cooker, whisking the whole time...removing any lumps. Once thickened, about 2 minutes, add milk and continue whisking until fully incorporated.
- Serve pot roast and gravy over mashed potatoes.
I hope I have inspired some of you to try pressure cooking, it’s so easy and you will have great results!