A pressure cooker pot roast is the ultimate autumn comfort food, transforming tough chuck roast into melt-in-your-mouth tenderness in record time. The magic happens as the pressure cooker locks in moisture and flavor, infusing the meat with savory seasonings and aromatics like garlic and herbs. In just a fraction of the usual cooking time, you'll have a succulent roast paired with perfectly cooked vegetables, all bathed in a rich, hearty gravy. It’s not only incredibly delicious but also a breeze to prepare, making it a go-to dish for busy weeknights or cozy family gatherings.
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Ingredients
- 3 ½ – 4-pound chuck roast
- 2 tablespoons olive oil
- 1 bag frozen pearl onions
- 6 cloves garlic (smashed with the flat part of a knife or metal spatula)
- 1 1/2 pounds baby or fingerling potatoes (whole)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 tablespoons Better Than Bouillon - Beef Flavor
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 1 16-oz bag baby carrots
For the dry rub:
- 1 tablespoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder (this is optional but helps cut some of the fattiness of this dish)
For the gravy:
- ¼ cup cornstarch (whisked together with ½ cup cold water)
- Salt and pepper (to taste)
Method
- Trim excess fat off the beef. Cut into 3-4 large chunks.
- Combine the dry rub ingredients in a large zip baggie and shake to blend, then add the beef to the bag, seal and shake to coat.
- Turn on the electric pressure cooker to brown or sauté and add oil. Once hot, add beef and sear until browned on all sides. Work in batches, so you don’t overcrowd the pot. Set beef aside on a plate.
- Add the onions and garlic and cook 1 minute. Add the tomato paste and cook for 1 minute. Add the red wine, Better Than Bouillon, water, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
- Return the beef to the pot, then top with the potatoes. Don’t stir.
- Place lid on pot and set to seal. Cook on HIGH pressure for 45 minutes. Once the time is up, let the sit about 15 minutes to slow release the pressure,
- Add carrots. Place lid on pot and set to seal. Cook on manual HIGH pressure for 4 minutes. Once the time is up, quick release the pressure.
- Remove beef and veggies from pressure cooker and arrange on a serving platter. Add the cornstarch slurry to the liquid left in the pressure cooker. Press brown or sauté and cook for 2-3 minutes, until thickened. Serve gravy with pot roast and veggies.
