Pressure Cooker Pot Roast
Make delicious pot roast in a fraction of the time it would take in an oven with this top-rated pressure cooker pot roast recipe.
Ingredients
- vegetable oil (2 tablespoons)
- boneless beef chuck roast (1 (3 pound))
- seasoned salt (1 pinch)
- onion powder (1 pinch)
- black pepper (0 )
- beef broth (1 (14.5 ounce) can)
- Worcestershire sauce (1.5 tablespoons)
- onion (1 )
- potatoes (4 )
- carrots (4 )
Instructions
- Gather all ingredients.
- 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.
- 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.
- Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
- Use the quick-release method again and transfer roast and vegetables to a serving dish.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 450
- fat: 22 g
- sats: 8 g
- carbs: 38 g
- fibre: 5 g
- protein: 25 g
- salt: 0.311 g