Pressure Cooker Pot Roast
- 1 (3 pound) boneless beef chuck roast or shoulder, trimmed
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 (14.5 ounce) can beef broth
- ¾ cup dry red wine
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1 ½-inch chunks
- 6 carrots, peeled and cut into 1 ½-inch chunks
- 1 bay leaf
For best results, we recommend using:
- Season beef generously with salt and pepper.
- Heat olive oil in a pressure cooker on sauté function. Brown beef completely, 5 to 7 minutes per side; remove to a plate.
- Fry onion and garlic in the fat remaining in the pressure cooker until soft and fragrant, about 3 minutes. Pour beef broth and red wine into the cooker to deglaze the bottom, using the flat edge of a wooden spoon to scrape any browned bits of food from the cooking surface.
- Return the beef to the pressure cooker; add the thyme and rosemary sprigs.
- Seal cooker and cook on High Pressure for 45 minutes.
- Allow the pressure to release naturally.
- Add the potatoes, carrots, and bay leaf to the pot.
- Seal the lid and cook on High for an additional 4 minutes.
- Use quick-release valve to relieve pressure.
- Remove and discard the bay leaf and thyme and rosemary sprigs. Transfer beef to a large serving platter. Arrange the vegetables around the pot roast to serve.
Nothing else is really needed in this 1-pot meal, but some nice crusty bread would be wonderful to sop up the delicious gravy!
What others are saying
Katie Hason says:
My favorite part about this recipe is that you can cook the meat, potatoes, and carrots all at one time. This is the best, easiest pot roast recipe I've ever tried! Amazing flavor, it tastes like my parents and grandparents cooking. It also makes generous portions to feed all your guests.
Sam Dalton says:
I love this pot roast recipe. The meat turned out so juicy and tender, it melts in your mouth. The pressure cooker also drastically cut the cooking time. We are going to make this again on Thanksgiving. Definitely a 5-star dish.
Greg Jones says:
This pressure cooker pot roast is incredible. Perfect, hearty meal for cold weather. The onion, garlic, and fresh herbs give it so much flavor. The meat is under and mouthwatering. This is a must have for your kitchen repertoire.
Caro Hodgin says:
Woah, so easy and delicious. I can't believe I made this! Will definitely make again, and again, and again.
Tal Levitas says:
Who knew that you could make Pot Roast in an hour and a half. My old recipe took 4 and a half hours of slow cooking. Tastes great, and it's perfectly shreddable. I'm going to take this recipe and turn it into a barbacoa beef recipe with a few spice changes!
Steve Failows says:
hard to go wrong with pot roast, such a comfort food - like one of the other reviewers, I was worried about getting a good sear, but it turned out delicious. Any root veggies are the perfect compliment, I threw parsnips in there and it was a delight.
Randall Hauk says:
Anything that has my two young ones walking in the front door and immediately asking "what smells so yummy, Daddy?" is already well on its way to a high review. The fact that both of them ate more beef and potatoes than I've seen them eat in a sitting sealed the deal. Classic flavors worked perfectly here. Tip 1: Start it earlier than you think. Pressure cooker will take a little bit to release naturally and rebuild for veggies. Tip 2: Put the herbs in a cheesecloth bag. Otherwise, you're picking mushy herbs out of everything later. WHOOPS!
Tarragon Boi says:
I've been making pot roast in my Dutch oven for years, but I just tried this in my pressure cooker and it turned out great. I didn't think I'd be able to get a good sear on it, but I was! I like my pot roast with more gravy, so I took all the liquid and veggies and pulsed it in a blender. SO GOOD