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 55 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 one-pot meal, but some nice crusty bread would be wonderful to sop up the delicious gravy! Sunday dinner is served! Here's a look at more Pressure Cooker Recipes.
For more pressure cooker roast recipes, you might enjoy:
What others are saying
Sharon Harbaugh says:
Husband said best pot roast he’s ever had!!! Made in our Motorcoach and didn’t have the fresh herbs...used garlic powder sautéed with a little onion to give extra flavor after browning meat. After reading other reviews I only cooked roast 40 minutes and raised the time to 10 minutes after adding veggies. I added quartered onions and thick sliced baby Bella mushrooms in with potatoes and carrots. After removing meat and veggies I thickened gravy with cornstarch dissolved in water, using sautée setting to bring to a boil. Delicious!! Definitely worthy of a company meal!
Jason Owens says:
Very good! I now make a better roast than my wife. I was unable to find Yukon golds but used Klondike goldusts and they were tasty. I would next time, change the cooking time to 40-45 mins. Some parts were a little dry.
Julija Zi. says:
This was my first time making pot roast and it turned out really delicious - the meat was SO tender! I added in a bit of flour to the sauce to thicken it up and I will also add some mushrooms the next time I make this recipe but overall, this recipe was AWESOME!
Julia Kang says:
Super delicious. Next time, I'll let it release naturally so the flavor really soaks it up. But overall, it was easy to make and really yummy. The meat was so tender it cut like butter. 5 stars!
Dianne Theriot says:
delish...I added 1 tbs of worcestershire sauce, garlic powder, 1 small can of chopped chilies and replaced the carrots with Brussels sprouts and sweet potatoes.. also added 1 tbs of arrowroot to thicken after cooked. Next time want to add mushrooms!
Marilyn Boyce says:
This was my first attempt at using the MealthyPot pressure cooker and I am thrilled. Followed the recipe to a T because I was nervous but there was no need to be. Everything came out so tender and flavorful. This is my new go-to pot roast recipe for sure. My husband couldn’t get enough of it
Ryann Burkart says:
So yummy! I added a little Dijon mustard when deglazing the bottom of the pot. Because we're trying more low carb stuff, we added brussel sprouts instead of the carrots and cooked it for 7 minutes and it was WONDERFUL! Super easy and really satisfying!
Ruth Juneau says:
When I read the recipe.... It was hard to believe that the meat could be tender in only 55 min ...... Well, I was definitely proven wrong! Meat was moist, tender & very favorable! I added the potatoes (small Yukon cut in half) and fresh carrots cut in chunks in the last 4 or 5 min as indicated in recipe, because we like our veggies a little crisp & not super soft! My hubby loved this recipe & I loved it because I didn’t have to constantly watch it on my stovetop for 4 hours! Will be making this again soon! Oh by the way .... this was my first meal in my Multipot & it surely exceeded my expectations!
Kelly Hahlbeck says:
The roast was perfect and very flavorful and done in no time. But the video says to cook for 22 mins, the directions say 55 mins, and the recipe book that came with it says 45 mins. Little confusing but still very tasty!
Amber Callahan says:
Today was my first use of my Multi Cooker. The pot roast was a big hit with everyone at it only took about an hour. What more can you ask for.
Hector Jonass says:
Reallly great recipe! The vegetables came out perfect! Followed the recipe as written. Very easy and excellent results. The meat was very, very tender. Served with egg noodles for taking on the gravy made from the drippings. Also, dont' forget a crusty loaf of bread. What a dinner!
Kecia Jerome says:
My husband said this was the best pot roast I have made for him. It was tender, juicy and perfectly cooked. Something I used to spend the entire day roasting done in an hour and a half and better that I could have done in the oven. I used the drippings to make a pan gravy which was rich and delicious. I will be making it again for him soon!
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