Pressure Cooker Sunday Pot Roast
Try this Pressure Cooker Sunday Pot Roast recipe, or contribute your own.
Try this Pressure Cooker Sunday Pot Roast recipe, or contribute your own.
- 2 leaves
- 3 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1 tablespoon oil
- 1/4 cup worcestershire sauce
- 1 3/4 cup water
- 2 1/2 - 5 pounds chuck roast (extra fat removed cut across the grain in 2-inch slices, connective tissue remove
- 1 tablespoon season all salt (or choice of spices)
- 2 teaspoons beef bouillon powder (or base alternatively swap out bouillon and water for 1 3/4 cup beef bro
- 1 medium onion (sliced thick)
- 2 pounds potatoes (peeled and sliced/cubed)
- 1 cup baby carrots (or 2-inch cut length in 2-inch slic
- 3 tablespoons butter (softened and unsalted)
- Carbohydrate 7.73881960271952 g
- Cholesterol 0 mg
- Fat 13.560950147606 g
- Fiber 0.191646637477196 g
- Protein 0.593311298325433 g
- Saturated Fat 1.7582402198964 g
- Serving Size 1 1 -6 serving (367g)
- Sodium 245.217091860412 mg
- Sugar 7.54717296524232 g
- Trans Fat 0.666791684014764 g
- Calories 154 calories
Step-by-step
- Coat the roast with seasoning.
- Put 1 tablespoon of oil into the Instant Pot on Saute mode and adjust to high heat. When pot is hot, brown the roast pieces in small batches in a single layer on all sides for a minute or two. Remove roast and turn off the Instant Pot.
- In a large measuring cup, mix the water, Worcestershire, and beef bouillon. Slowly pour into pot.
- Scrape all the brown bits off the bottom. Put roast pieces back in. Top with onions and bay leaves.
- Cover, seal, and cook on Manual at high pressure for 30 minutes, followed by a 15 minute natural release.
- Remove the roast, and onions. Cover with foil.
- Place potatoes and carrots in a steamer basket.
- Place the basket into the leftover broth from the roast in the Instant Pot. Cover and cook on Manual at high pressure for 5-6 minutes. When time is up quick release the pressure. Remove the steamer basket from the pot.
- If you want, mash the potatoes in desired method or leave in whole chunks.
- Mash the flour and butter together in a small bowl. Quickly whisk in the flour mixture into the broth.
- Heat the broth on Saute function, stirring continuously until thickened to desired consistency. Serve roast with the steamed vegetables and the thickened sauce drizzled on top. Enjoy!
When pressure cooking chuck roast, timing the initial sear determines whether the meat develops a rich, complex crust or merely turns gray in accumulated moisture. Heating the appliance on high saute mode requires patience until the oil shimmers, which ensures the beef pieces release easily from the metal surface after a minute or two of undisturbed contact. Searing initiates the Maillard reaction, building deep umami foundations that watery braising liquids alone cannot achieve.
Fresh root vegetables possess moisture levels and cellular structures that react differently to pressure than older, dehydrated produce sitting at the bottom of the crisper drawer. Using young, firm potatoes and fresh baby carrots prevents the vegetables from dissolving into mush during the rapid six-minute high-pressure steam cycle. Because fresh produce releases varying amounts of water as cell walls rupture, whisking a 1:1 paste of softened butter and all-purpose flour directly into the remaining cooking liquid acts as a reliable thickening agent when the pot returns to heat.
Leftover pot roast handles storage exceptionally well when cooled rapidly and submerged in its own cooking liquid to prevent the lean muscle fibers from drying out in the refrigerator. Storing the meat separately from the starch maintains distinct textures for up to three days, while freezing the braised beef directly in the thickened gravy preserves moisture content for longer storage periods.
