PPressure Cooking Pot Roasts Makes the Meat Incredibly Tender and Infuses Your Entire Meal with Wonderful Flavors that you and your Family Will Love! What’s better is that it’s extremely easy with your Pressure Cooker.
Note: This works great in Stove-Top or Electric Pressure Cookers.
Ingredients: Amounts and sizes don’t have to be exact.
- 3 lbs. Beef Rump Roast (or Chuck, or shoulder. Rump tends to be slightly more tender, but any of these will come out terrific!)
- 1 Tbsp. Olive Oil (extra-virgin, cold-pressed is the most healthful)
1 Medium Onion (diced or minced) - 2 Cloves of Garlic (or dried equivalent)
- 1 Quart Beef Stock
- ½ teaspoon Celery Seed
- 2 Bay Leaves
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- 1 teaspoon Marjoram spice
- ¼ teaspoon Thyme (a couple of shakes, or a pinch)
- 2 Cups Potatoes (diced)
- 2 Cups Carrots (diced)
- 2 Stalks Celery (diced)
- 1 Cup Diced Tomatoes (fresh or canned) – Optional
- 3 Tablespoons Flour for thickening Gravy
Add oil to pot, and set to ‘Brown’. Add the Onion, Garlic, and the Roast. Quickly sear all sides of the meat. Add all the spices to the pot: Liquid Beef Stock, Celery Seed, Bay Leaves, Salt, Pepper, Marjoram, and Thyme.
Pot Roast Cooking Time:
Install the cover, set the pressure cooker to High, and set the Timer to 45 minutes.
While the Roast is cooking, wash and dice your vegetables to get them ready. When the cook time is finished, remove the Roast from the pot, slice the meat and cover to keep warm.
Add all the Vegetables to the pot in the liquid Stock. Install the cover, set the pressure cooker to High, and set the Timer to 20 minutes. When finished, remove the vegetables and keep warm.
Now let’s thicken the gravy. Add about 3 tablespoons of Flour to the liquid stock. Set the cooker to ‘Brown’, to bring up the temperature. Stir and simmer until gravy thickens.
Add Meat, Vegetables and Gravy to your plates, and this delicious Pot Roast dinner is served!
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If the recipe says a 3# roast and I’m cooking a 6#roast in a pressure cooker, to I need to increase the cook time. I cook once a week for family and I’m finding plenty of recipes for about half of what I fix but none of them have adjustments for a larger amount.
Hi John,
Thanks for the question. A 6 lb. Pot Roast is a good-sized roast. Pressure cooking is mostly dependent on the thickness of the meat. If your 6 lb. boneless roast is 6″ in thickness, I would cut it into (2) 3″ thick pieces, then try to separate in the pot as best as possible, to expose as much surface area as possible to the heat and pressure. I’m not sure how big your cooking pot is, but I would still set the cook time at 45-minutes, then turn off and allow the pressure to release naturally, which will probably take another 15-minutes. This should be safe so as not to overcook it.
Happy New Year & Enjoy your meal and Family
Hi Again John, I found this YouTube video by Laura Pazzaglia, doing a beef roast. Check it out… Beef Roast One-Pot Meal
I hope this helps. -Mark