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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon dry mustard
Calories 646
Calories from Fat 422		(65%)
Amount Per Serving		%DV
	Total Fat 46.9g	72%
	Saturated Fat 18.3g	91%
	Monounsaturated Fat 19.9g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 363mg		15%
Potassium 968mg		27%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 1.2g	4%
	Sugars 7.9g
Protein 43.0g		85%
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Pot Roast - Pressure Cooker

Recipe #188055 | 1¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Mrs Goodall
Sep 27, 2006

I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.

SERVES 6 -8 (change servings and units)

Ingredients

1 (3-4 lb) boneless chuck roast
2 garlic cloves, crushed
1 tablespoon oil
1 small onion, peeled and chopped
1/2 cup beef broth (I'll substitute chicken broth)
1 (4 ounce) can tomato paste
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon sweet paprika
1/4 cup lemon juice
1/4 cup cider vinegar
1 tablespoon worcestershire sauce
chopped parsley (optional)

Directions

1
Rub the meat well with the crushed garlic, using one clove for each side.
2
In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
3
Add oil and onion and cook until softened.
4
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
5
Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
6
Return roast to pressure cooker and turn to coat with sauce.
7
Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
8
Cook for 1 hour.
9
Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
10
Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Roast
Preparation > Time to Make > < 4 hours
Preparation > Simple
Preparation > Equipment > Stove Top > Pressure Cooker
Occasion > Dinner Party
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: Number Six

On Nov 9, 2009

I had no tomato paste, so in went a can of stewed tomatoes and I bumped the sugar a wee bit. Totally forgot about the garlic(!) and lemon juice. No water, just a full can of beef soup stock. Doubled the paprika as I think mine is a wee bit old and skipped the parsley (didn't have any). Added in three carrots (about 2.5' worth) along with the spices and meat before sealing it all in. Cooked the three pounds of chuck steaks (two in all) in my 5qt Futura for an hour. HEAVENLY! I made (lumpy) gravy with the juices in the pan. And served it with baked potatoes. My fussy eaters gobbled it up.

0 people found this review helpful

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From: Chef Laurachingo

On Jul 29, 2009

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From: Chef #774591

On Feb 25, 2008

This made a delicious sauce and a yummy meal. 5 stars for ease and flavor. The meat was VERY moist. I had to take a star off because of cooking time. I had a 4 lb pot roast in a Presto (8qt?) pressure cooker and after cooking it for 1hr15 minutes (including depressurizing), the center was still tough and the outside needed a bit more. Plus, the sauce was concentrated on the bottom side of the pot roast. I had good results cutting the mostly-roasted meat into 8 chunks (cutting in half 3 times) so the meat was immersed in the sauce and cooking an additional 30-45 minutes. This loosened up the connective tissue very well. Note, this step may be my fault. I did put 4 Russett potatoes (halved) in and these may have slowed the pot roast's cooking time. Pressure cooking a pot roast seems pretty darn forgiving so a little extra time doesn't hurt.

4 people found this review helpful

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