The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (2024)

Posted on Author B. Coop

The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (1)

Chuck Roast is my favorite meat to prepare. It’s relatively inexpensive. Especially if you catch it on sale like I always do. And it is absolutely divine when slow cooked into fork tender slithers of beef. Smother with some savory gravy and man! It’s a meal! I typically cook it stovetop or in the oven for hours. But, thanks to the beautiful ingenuity of my pressure cooker, I can now serve a delectable roast in one hour.

Of course we’ll need a roast. This one was a little over 3 pounds. It’ll fill at least four hearty servings. I start my seasoning off by patting on the W sauce. And my special blend of spices works every time. Pack it on every inch of the roast. Don’t forget the sides!

The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (2)
The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (3)

The most important step in preparation is the searing. I’m grateful for the browning preset on pressure cookers. It saves us time! If we were using a slow cooker, we’d have to sear the roast on the stove. The pressure cooker is a one stop shop! Sear the roast in hot oil on ALL sides! Again, don’t forget those edges!

The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (4)
The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (5)

It’s a cardinal sin to wipe of the “brown stuff” or “fond” found at the bottom of the pot after searing. That’s where the foundation of flavor begins! Instead, we leave it and sauté our veggies in it. See, we’re building flavors.

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I roughly chop the veggies because we’re pressure cooking for a whole hour. If we finely chopped them, they would disintegrate completely during the duration of pressure cooking.

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Look at this tender beef! I don’t ever want to use a knife to cut my roast. I like it fork tender all of the way! If you enjoy the carving, remove the roast before simmering the gravy. Speaking of the gravy, browned flour is a MUST! All it is a flour baked until golden brown. That’s it! I prefer the texture browned flour gives the gravy over cornstarch. I believe cornstarch is more suited for sauces, not gravies. Browned flour is an alternative to roux. It can even be used in making gumbo! Definitely beginner friendly, but still a go to for pros!

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Fork tender deliciousness every single time! That’s the result of this recipe. Try it for yourself! I serve it over garlic mashed potatoes! What do you prefer?

The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (9)

Happy Cooking,
B. Coop

Pressure Cooker Pot Roast

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 4 people

Ingredients

  • Roast:
  • 3-4lbchuck roast
  • 4TBSWorcestershire sauce
  • 3TBSCajun seasoning
  • 2TBSonion powder
  • 1TBSgarlic powder
  • 2tspdried thyme
  • 3Tbsvegetable oil
  • 1roughly chopped onion
  • 1roughly chopped bell pepper
  • 1TBSminced garlic
  • 4chopped celery stalks
  • 3cupscarrots
  • 1cupdry red wineI use Merlot
  • 3cupsbeef stock
  • 4-6TBSBrowned flour
  • Browned Flour:
  • 2cupsall purpose flour

Instructions

  1. Browned Flour:

  2. Preheat oven to 400 F

  3. Pour flour into cast iron skillet or round cake pan

  4. Bake the flour for 45 mins to and hour checking the flour to stir every 15 mins of the baking time

  5. When the flour is lightly browned, remove from the oven.

  6. Refrigerate in an air tight container for up to 3 months.

  7. Pour Worcestershire sauce over entire roast

  8. Season both sides of the roast with the Cajun seasoning, onion and garlic powders, and thyme.

  9. Press the brown/sauté setting on the pressure cooker; adjust it to the highest pressure (around 310 F)

  10. Pour in the vegetable oil

  11. When the oil is hot, place the roast in.

  12. Sear the roast on ALL sides for 2-3 mins per side.

  13. Remove the roast from the pressure cooker.

  14. Reduce the pressure medium (around 284 F)

  15. Add in the onion and bell pepper

  16. Sauté until slightly browned.

  17. Add in the garlic and sauté for 30 seconds

  18. Pour in the red wine and stir to loosen the fond

  19. Stop the pressure cooker

  20. Add the roast back into the pressure cooker

  21. Pour the carrots and celery on top of the roast

  22. Pour in the beef stock

  23. Close the pressure cooker and ensure that the pressure release valve is locked

  24. Manually adjust the timing to 1 hour at HIGH pressure

  25. Once the hour is complete, all the pressure to release naturally for 20 mins. Then, release the pressure valve.

  26. Press the brown/sauté preset again

  27. Once a boil is reached, sprinkle in 4 TBS of the browned flour

  28. Stir until the flour is completely dissolved and the gravy has thickened*

  29. Turn off the pressure cooker

  30. Serve over warm mashed potatoes or rice

  31. Enjoy!

Recipe Notes

*For a thicker gravy, add an additional 2 TBS of the brown flour. Gravy will thicken more as it cools.

Comments

comments

The BEST Pressure Cooker Pot Roast Recipe - Coop Can Cook (2024)

FAQs

Is it better to slow cook or pressure cook a pot roast? ›

Taste: For overall taste, the pressure cooker was the hands-down winner. Beef, carrots, and potatoes all retained their rich flavors. After 8 hours in the slow cooker, they emerged bland and seemed to need salt.

Why is my pot roast not tender in the pressure cooker? ›

Why is My Roast Tough? If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.

Does a pressure cooker tenderize chuck roast? ›

The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Should roast be covered with liquid in pressure cooker? ›

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

Why is my pot roast too tough in the pressure cooker? ›

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

What happens if you pressure cook a roast too long? ›

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

How long do you cook 2 lb of meat in a pressure cooker? ›

For a whole roast: Cook on high pressure for 20 minutes per pound of meat. For small chunks: Cook on high pressure for 15 minutes per pound of meat.

Why is my beef still tough in the pressure cooker? ›

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.

How to get a roast to fall apart? ›

Pour the beef broth around the meat until it is almost covered. Put the top on the Dutch oven and place the whole thing in the oven. Cook the roast for 3-5 hours until the meat is fall apart tender. If the meat is not falling apart, it needs to cook longer.

How do you tenderize a boneless chuck roast? ›

1) Cook low and slow

Cooking a chuck roast for many hours in a slow cooker will naturally break down those connective tissues, causing the meat to become more tender. These cuts are often used as stew meat, which simmers for hours on a low fire.

Do I need to brown meat before pressure cooking? ›

Brown it

Pressure cooked food doesn't brown so it's worth doing this at the start of cooking before adding liquid and putting the lid on. Meat looks and tastes more appetising with a little browning. Onions, garlic and spices also benefit in the flavour stakes from pre-cooking.

What is a good tenderizer for roast? ›

  • How to Tenderize a Tough Cut of Meat. Pound it out. Use salt. Use an acidic marinade. Use kiwi, papaya, or pineapple. Score it. Slow cook it.
  • Our Favorite Recipes for Slow Cooked Meat.
Jan 17, 2024

How do you keep meat moist in a pressure cooker? ›

The tightly sealed cooker creates a high-pressure environment that quickly and efficiently steams whatever is inside of it at an extra-high heat. This technique also forces moisture into the food quickly.

Should you sear a roast before pressure cooking? ›

Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper. Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.

What is the best meat to pressure cook? ›

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

Is it better to pressure cook or slow cook meat? ›

Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat. Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can't.

Which is more efficient slow cooker or pressure cooker? ›

When comparing appliances, you'll find that the pressure cooker beats even the most energy-efficient slow cooker in terms of using less power and adding less heat into your home. Pressure cookers consume much less power than a standard electric oven, which uses around 2,000 watts of electricity on medium heat.

Is pork better in a slow cooker or a pressure cooker? ›

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

Does pot roast get more tender the longer you cook it? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

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