Pressure cooker pot roast beef
A beef pot roast is a comforting classic that brings warmth and flavor to any table. Tender beef, pressure-cooked with aromatic vegetables, herbs, and rich broth, creates a melt-in-your-mouth texture. Whether enjoyed on a cozy evening or for a special gathering, this timeless dish is sure to satisfy and delight.
Prep Time: 15 min
Cooking Time: 1 1/2 hours
- 1.4 kg beef chuck roast
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
- 2 tsp cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish, optional)
Before you start:
Our recipe for pot roast calls for a pressure cooker, however, it’s not necessary. You can use a slow cooker of ceramic pot which you can place in the oven, or cook on the stove top.
Whatever method of cooking you choose, the outcome should be pull apart beef. If you’re choosing to cook in a pot or slow cooker, simply adjust the liquid and flavours accordingly.
Choosing your beef:
You can easily substitute chuck for another stewing meat. Brisket, flank, oyster blade also works perfectly in this recipe.
Step 1: Sear the Beef
Season the beef chuck roast with salt and pepper.
Heat the pressure cooker and add olive oil just before searing.
Sear the beef in the pressure cooker on all sides until browned, about 4-5 minutes per side.
Remove the beef from the pressure cooker and set it aside.
Step 2: Sauté the Vegetables
In the same pressure cooker, add the chopped onion, sliced carrots, sliced celery, and minced garlic.
Sauté the vegetables for about 2-3 minutes until they start to soften.
Step 3: Deglaze and Add Flavour
Add the beef broth, red wine, tomato paste, and Worcestershire sauce to the pressure cooker.
Stir well to combine and deglaze the bottom of the pot, scraping up any browned bits.
Return the seared beef to the pressure cooker.
Step 4: Pressure Cook
Close the pressure cooker lid securely and set it to high pressure.
Cook the pot roast beef under high pressure for about 60-70 minutes, depending on the size and thickness of the meat.
Step 5: Natural Pressure Release and Thicken (Optional)
Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes.
Carefully open the pressure cooker lid.
If desired, you can thicken the cooking liquid by stirring in a slurry of cornstarch and water. Cook for a few minutes until the liquid thickens.
Step 6: Slice and Serve
Transfer the pot roast beef to a cutting board and let it rest for a few minutes.
Slice the beef against the grain into thick slices.
Arrange the beef slices on a serving platter with liquid and vegetables.
Garnish with fresh chopped parsley, if desired.
Serve the Pressure Cooker Pot Roast Beef hot as a main dish, accompanied by mashed potatoes, roasted vegetables, or your favorite sides. The tender pot roast meat is a comforting and satisfying meal for your family or guests.
And what’s even better, is there is myriad of leftover recipes which Beef Pot Roast can be transformed into!