Easy Pressure Cooker Pot Roast PT80M https://img3.recipesrun.com/201907/2019/1031/39/8/173233/300x200x90.jpg Very tender and delicious. Using the pressure cooker saves so much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour. 0 Ingredients: 4 large potatoes, peeled and cut into bite-size pieces 4 carrots, peeled and cut into bite-size pieces 1 large onion, cut into 4 wedges 1 1/2 tablespoons Worcestershire sauce 1 (14.5 ounce) can beef broth 1 pinch onion powder, or to taste 1 pinch seasoned salt, or to taste ground black pepper to taste 1 (3 pound) boneless beef chuck roast, trimmed 2 tablespoons vegetable oil
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Easy Pressure Cooker Pot Roast

Very tender and delicious. Using the pressure cooker saves so much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
01 Information
  • Grade easy
  • Serving 0
  • Prep Time 20 Mins
  • Cook Time 60 Mins
  • Total Time 80 Mins
02 Ingredients
    • 4 large potatoes, peeled and cut into bite-size pieces
    • 4 carrots, peeled and cut into bite-size pieces
    • 1 large onion, cut into 4 wedges
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 (14.5 ounce) can beef broth
    • 1 pinch onion powder, or to taste
    • 1 pinch seasoned salt, or to taste
    • ground black pepper to taste
    • 1 (3 pound) boneless beef chuck roast, trimmed
    • 2 tablespoons vegetable oil
03 Method
  • Step 1
    Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  • Step 2
    Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  • Step 3
    Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
04 Author
Ellie Ellie
1078 Recipes
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