Pressure Cooker Pot Roast

If you've been reading my blog, you know I'm about Pressure Cooking now. I'm just loving it. It still blows my mind how fast things will cook and yet the taste is still what you are searching for.

Have you ever slow-cooked Spaghetti sauce for instance for hours? You know delicious it is, the flavors so well blended together, the velvety sauce? Ya know? TEN minutes in a slow cooker!

But today, we are tackling an American Sunday Staple. Pot Roast.

For a pot roast we generally use a cheaper cut of meat, which then requires a longer cooking time (hours) in order to break down the meat and have it become tender. It's ok, because we usually add potatoes and carrots and cook them right along with it, so it all comes out tender with a form of gravy already made. Delicious.

In a pressure cooker? 45 minutes! And some of the best gravy I bet you've had. Check it out.

Ingredients and Method:

2 tablespoons olive oil

1 3 lb chuck roast

1 large sweet onion, roughly chopped (I like chunks of onions in my gravy)

1 package brown gravy mix

1 package ranch dressing mix

1 package italian dressing mix
1 can beef broth
1/2 teaspoon smoked paprika
2 tablespoons worcestershire sauce
1 clove garlic, minced
1 beef bouillon cube
salt and pepper to taste
12 small red potatoes, halved
3 medium carrots, peeled and chopped
2 bay leaves

Turn heat under Pressure Cooker to medium and add olive oil. Sprinkle roast on all sides with salt and pepper. Place into cooker and brown all over, about 10 minutes per side.

Add onion, gravy mix, ranch dressing mix and italian mix , beef broth, paprika, worcestershire sauce, garlic, and beef bouillon cube all over the roast in the cooker. The pressure cooker will distribute everything just fine.



Turn heat to high, let liquids come to a boil, and then seal the pressure cooker. Wait until a steady stream of steam is being emitted, and immediately turn to medium low, and begin timing 30 minutes from this point.

After 30 minutes of a steady stream of steam from the cooker, remove from heat and run cold water over the cooker until pressure recedes. Open cooker, and add bay leaves, carrots and potatoes to the liquid surrounding the roast.



Place cooker back on stove and bring to high heat and a boil. Seal cooker with cover, wait until it's emitting a steady stream of steam, turn to medium low and time for 15 more minutes to continue cooking the roast and cooking the carrots and potatoes perfectly.

After 15 minutes, remove from heat, and let cool down naturally. Remove cover.

If the "gravy" is not to your liking or too thin, remove the roast and vegetables, and stir in 2 tablespoons corn starch dissolved in 4 tablespoons water, and stir in over medium heat until gravy thickens....

Let roast rest on a cutting board for 15 minutes, and slice and serve with potatoes, carrots and gravy.

Enjoy!