This exceptional one-pot meal stands as the ultimate pot roast recipe, adapted from a vintage Food & Wine magazine (February 1991).
Ideal for transforming boneless chuck roast into a delightful dish, it’s remarkably simple!
This recipe requires no added liquid and relies solely on salt and pepper for seasoning, yet yields consistently fantastic flavors in every roast.
Pressure Cooker Pot Roast Ingredients
To whip up this straightforward pressure cooker pot roast, gather these ingredients:
Oil: Begin with two tablespoons of vegetable oil for searing the meat.
Roast: Prepare a 3-pound boneless beef chuck roast, properly trimmed.
Seasonings: Enhance the roast with seasoned salt, onion powder, and black pepper.
Broth: Opt for store-bought or homemade beef broth.
Worcestershire sauce: Elevate the savory notes with Worcestershire sauce.
Vegetables: Complete the meal with onions, potatoes, and carrots cooked alongside the roast.
How to Make Pot Roast In a Pressure Cooker
Here’s a quick overview before diving into the detailed steps of making pot roast in the pressure cooker:
1. Heat oil in the pressure cooker and sear the meat thoroughly on all sides.
2. Season the roast, then add the broth, sauce, and onion. Seal the lid securely.
3. Reduce the heat to low and cook at full pressure for 30 minutes.
4. Lower the pressure, introduce the carrots and potatoes, and seal the lid once again.
5. Return to full pressure and cook for an additional 15 minutes to finish.
How to Store Pressure Cooker Pot Roast
To preserve your leftover pot roast, store it in an airtight container in the refrigerator for up to four days.
It’s essential to store it with ample juices from the pressure cooker to maintain its moisture and succulence.
When reheating, you can opt for the oven or the microwave for a delicious encore.
Ingredients
Here’s a quick breakdown of the ingredients you’ll need for the pot roast recipe:
– 2 tablespoons vegetable oil
– 1 (3-pound) boneless beef chuck roast, trimmed
– Seasonings: Pinch of seasoned salt, pinch of onion powder, ground black pepper to taste
– 1 (14.5 ounce) can of beef broth
– 1 ½ tablespoons Worcestershire sauce
– Vegetables: 1 large onion cut into 4 wedges, 4 large potatoes peeled and cut into bite-size pieces, 4 carrots peeled and cut into bite-size pieces
Directions
Heat oil in a pressure cooker over medium-high heat. Brown the roast on all sides in the hot oil, seasoning it with salt, onion powder, and pepper.
Add beef broth and Worcestershire sauce, along with the onion. Seal the lid and bring the cooker to full pressure. Reduce heat to low, maintain full pressure, and cook for 30 minutes.
Release pressure quickly, then stir in potatoes and carrots. Reseal the lid, bring the cooker back to full pressure, and cook for an additional 15 minutes.
Release pressure once more, then transfer the roast and vegetables to a serving dish. Enjoy a close-up view of the pot roast with carrots and herbs on a plate.
It’s essentially a cooked Roast Beef
The standout feature of this pot roast recipe lies in its thickened braising liquid, resulting in a deeply flavored gravy rather than the typical watery broth found in most pot roasts.
Imagine a slow-cooked Roast Beef, exquisitely tender and complemented by infused vegetables, all accompanied by a rich gravy—a complete meal prepared in a single pot!
Indulge in a close-up view of Beef Pot Roast served in a bowl, ready to be savored.
During the slow cooking process, the beef needs ample liquid to cook properly, leading to an abundance of flavorful liquid in the final dish.
This surplus liquid translates to an abundance of incredibly tasty gravy in this Pot Roast—truly a delightful “problem” to encounter.
Feel free to preserve leftovers, generously ladle them over potatoes, mix them into pasta dishes, or use them as a delectable sauce for tomorrow’s dinner. – Nagi x
P.S. Don’t miss out on using bread to savor every last bit. Consider pairing this dish with No Knead Dinner Rolls, a speedy No Yeast Irish Bread, or the irresistible Cheese Muffins.
The Best Beef for Pot Roast
For optimal pot roast results, opt for tougher, budget-friendly beef cuts such as chuck, brisket, or round roast, typically weighing around 3 pounds.
The tough connective tissues in these cuts, while initially rigid, transform beautifully during the braising process.
As they break down, they enrich the broth, imparting incredible flavor and moisture to the meat.
While the merits of searing meat before cooking remain a topic of debate, browning the beef for pot roast serves a singular purpose: enhancing flavor.
Dusting the beef with a bit of flour and searing it in the same pot slated for braising yields delectable browned residues.
These bits, when scraped up during deglazing, become the foundation for our sumptuous gravy.
The Best Wine for Pot Roast
The ideal wines for enhancing pot roast flavors are Malbec and Côtes-du-Rhône.
These varieties boast robust fruitiness and subtle herbal undertones that beautifully complement the herbs used in cooking the pot roast.
Their balanced nature, avoiding excessive tannins or acidity, makes them versatile choices for both cooking and sipping.
I usually keep at least one bottle of each at home (the essential way to live life!).
These wines are wonderfully enjoyable and can be easily found at a great value, often priced under $12. Cooking with wines you relish drinking is key since their flavors intensify and infuse the entire dish, enriching it from within.
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