9 Reviews of Pot Roast - Pressure Cooker

From: *sweetomato*

On Jul 9, 2007

Thanks so much for a great recipe for pressure cooker pot roast! I made this exactly as posted and it was delicious!

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.

From: Scorpio24

On Nov 11, 2008

Oh My !! This is NOT your mother's pot roast and thank goodness or she wouldn't have stayed married for very long to your dad. It tasted like it was cooked in Bar B Q sauce, and needed salt. Sorry I wasted a 3 pound roast. It wasn't what I was looking for. UPNOTE : It was tender and fed in the disposal nicely !

From: SueVM

On Nov 30, 2008

Mrs. G thank you for such a wonderful pot roast dinner. I had a 3lb roast and cooked it as instructed for the 1 hour. It turned out moist and tender, falling off the bone and flavorful my DH went back for seconds...Only change I made was to add 1 tblsp of brown sugar. I also added carrots and red potatoes to the last 20mins of cooking time. UPNOTE: To the poster SCORPIO.....Not every recipe posted on Zaar works for everyone so just state that in your reviews instead of being mean and nasty.

From: Chef Laurachingo

On Jul 29, 2009

From: petlover

On Mar 6, 2008

Really tasted wonderful- and so easy and quick. I followed the recipe exactly . Thanks for this wonderful, tasty recipe.

From: flavor&spice

On Jul 14, 2007

From: Chef #1128462

On Feb 13, 2009

I wish I could have given this recipe a better rating but the lemon juice and cider vinegar took away from it. Instead, just add more broth and water. I also use A1 steak sauce instead of worcestershire and add a little ketchup too. Then it tasted much like what my Mom used to make but a little better than hers(*****). Mom didn't use too much in the way of various seaonsings, sorry Mom. I'm about to make it again now and will try adding some fresh sage I need to use up and see how that works.

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.