I’ll admit it took me a while to jump on the pressure cooker bandwagon. Quite frankly, the whole idea of cooking under pressure scared the bejeezus out of me. But I am so glad I finally gave into the peer pressure and purchased a pressure cooker, if for no other reason than that I can make this Pressure Cooker Pot Roast in less than two hours.
That’s fast, friend. Real fast. Especially considering reaching pot roast perfection by any other cooking method takes nearly half of an entire day. I don’t know about you, but I’m super impatient when it comes to food and eating it. So, pot roast start to finish in two hours or less is really appealing to me. So that by itself is a great reason to own a pressure cooker.
Anyway, without further ado, here’s the recipe for Pressure Cooker Pot Roast.
But first the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
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- 3 pound chuck roast
- 3 tablespoons Tom's Steak Rub, or seasoned salt of your choosing
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 tablespoons white vinegar
- 1 package baby carrots
- 5 medium potatoes
- 1 large onion, quartered (optional)
- Massage 2 tablespoons of Tom's Steak Rub or seasoned salt into the roast. Meanwhile in a large skillet, heat the olive oil over medium high heat. Once the oil is hot, place the roast in the skillet and sear 1 to 2 minutes, or until brown, on all sides. Remove the roast from the skillet and place it in your pressure cooker.
- Deglaze the skillet by pouring in 1 cup of the beef broth, stirring and scraping the skillet to make sure all of the tasty bits come up off the bottom. Pour the deglazing liquid, the remaining cup of broth, and the vinegar into the pressure cooker with the roast.
- Put your lid on, lock it down, and cook on high pressure for 70 minutes. Natural release for 8-10 minutes, or until the pressure has completely released. This helps ensure really tender meat. Hit the quick release to be sure to let off any remaining pressure. Unlock the lid and remove the roast (but not the liquid) from the pressure cooker. Place it on a serving platter loosely tented with foil.
- Place the carrots, potatoes, and onion into the pressure cooker with the remaining cooking liquid. Put the lid on, lock it down, and cook on high pressure for 8 minutes. Quick release, open the pressure cooker, and remove the veggies, placing them on the serving platter with the roast.
- For added flavor, serve with cooking liquids poured over the top. Enjoy!