How to Pressure Cook a Beef Roast
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
03/08/2015
I made a few adjustments to this recipe, because I wanted somethingI could do all at once. I cut the carrots and onion into large pieces and put them in the bottom of the cooker place the roast on top and used new potatoes left whole and put them on top of the roast ...cook under full pressure for 1 hr 15 or so for a 3 lb roast. As long as the skin on the new potatoes is not broken they stay intact and still absorb all the flavor, and I don't have to cool the pot down. My family love the potatoes they are soft and fluffy when you cut into them.
11/08/2012
Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I also, "kicked it up a notch", by rubbing kosher salt, ground Indian Malabar peppercorns and some Emeril's Essence onto the meat before browning. Threw in some chopped celery with the veggies and it was Yummy!! Had that good, spicy but not SPICY, taste along with the traditional flavors, really Good!! Will be using this recipe again and again! FYI; even though she doesn't specify in step 3, I used low pressure for the last 15 minutes, the veggies came out perfect!
01/24/2013
I made it with 2 lb of carrots and 2lb of potatoes. I added 2 tsp of tomato paste and 2 tsp of soy sauce instead of the Worcestershire sauce. I browned the onions. Everything else i followed the recipe. When i make it again, i will add a bay leaf and some thyme.
03/31/2016
This is a terrific base recipe, but needed a bit more umph in the flavor profile. I made a four pound roast in an electric pressure cooker for 40 minutes on high pressure with a quick release, then threw the potatoes and carrots in for another 8 minutes on high pressure and a natural release. It was extremely tender but I had to add about a tbsp of steak seasoning, a tsp of garlic salt and finished it off with 2 tbsps of flour to the "juice" to make a gravy. The next time I make it, I'd probably throw in two or three stalks of celery, some mushrooms, about four cloves of garlic, a tsp of dried basil, 1/2 tsp of thyme and maybe two bay leaves (in addition to the steak seasoning, garlic salt and flour to finish it off).
01/17/2015
Great base recipe. I made a few adjustments to accommodate our tastes and cooking at 4500f elevation. I added a small can of V8 juice to the broth and added two stalks of celery with the onion. I added garlic powder rather than onion powder (I was out of fresh garlic) I like my vegetables a little firmer so I cooked the roast for 45 minutes, then added the vegetables and cooked for another 5-10 minutes. I transferred everything to a serving dish, whisked 2T flour into the broth and brought it to a boil, then simmered for 10 minutes to thicken the gravy. This gave just enough time for the meat to rest before I sliced it. No leftovers!
11/25/2012
I quarter spuds and bring pressure back up and cook them about 6 min.Any longer and u end up with potato mush.Also use a couple of Onion Soup in the begining
03/14/2013
I made this great recipe and in addition made it more versatile by adding 2 additional cans of broth (if your cooker can safely hold it)and delay the addition of worcester sauce until after the roast is fully cooked. After the roast is fully cooked, pour off the extra 2 cans of broth into a bowl and cool (refrigerate) which will bring the fat to the top for easy skimming. Use the fat free super-flavored beef broth as a base for all French Onion soup recipes. All French Onion soup recipes will be kicked up a notch or two and will never taste bland.
10/29/2013
Followed the recipe as written. Very easy and excellent results. The meat was very, very tender--the 6-year-old who usually doesn't like meat asked for more. Potatoes were done perfectly. Carrots were very soft, but still tasty. Popped a spaghetti squash in the oven the same time I started the pressure cooker and with very little effort ended up with a lovely autumn supper. Thanks so much for sharing this recipe!
09/23/2016
I did make some changes, I quartered an onion, peeled and chopped in half some large carrots and chopped some celery into about 3 inch pieces and put them all in the bottom of the cooker. I sprinkled the ranch dressing mix on both side of the roast and seared it in a few tbsp of oil in a skillet and then transferred it to the cooker. I put about 5 rinsed golden potatoes (whole) on top of the roast. In a seperate bowl i mixed together 1 can beef consomme, 1 package brown mushroom gravy mix and about 2 large tbsp tomato paste, 1/4 cup water. Then i poured all of that into the cooker. I cooked it for 42 minutes and it was incredible. the potatoes were perfect! the meat fell apart. i kept the leftover meat and shredded it with whatever was left of the veggies and the last potato. the next night i simmered all of the left overs in the broth as i had a good amount. I added in cooked egg noodles and we had soup for dinner. it was amazing. this will get made very often!
02/14/2013
Absolutely loved this recipe! No doubt I will make this again. The only difference was I used a can of beef consomme instead of beef broth. I used a sweet onion and it was sooo good. Next time I will put more sweet onion in the mix. I love pressure cooker recipes. HUGE time savers!
04/08/2015
4/8/15 - meat was tough. Started burning.
02/17/2013
Very simple and delicious. Family loved it! The meat could have cooked another 10 to 15 min.
04/23/2015
To keep from having a burnt taste, you should scrape up the bits on the bottom of the pan after you pour in the broth. If the meat is tough, you need to keep it under pressure longer (just return it back to cooking under pressure for about 10 minutes and check again).
04/17/2014
Used an electric pressure cooker, set timer for 55 minutes. Roast was very tender, fall-apart. Garlic cloves stuck into meat gave extra flavor. We cooked vegetables in a pot of boiling water while roast was cooking. That way the vege's can be pierced with a fork and you'll know when perfectly cooked.
11/23/2014
I tried this today and it turned out very good. Meat was tender and vegetables flavorful. My mother used a pressure cooker a lot and I have used one for 47 years of married life. They are great for cooking fresh green beans, beef stew, chicken and rice pilaf, stuffed peppers and many other dishes. I did leave out the Worcestershire because I forgot it. This is a classic meal. Thank you for submitting it.
06/25/2015
The recipe in itself is a good starter. However, cooking the vegetables for 15 min especially bite sized carrots, will not work. As someone else stated, they will turn to mush. Instead, I cooked the meat a bit longer (8 min) and cook larger size vegetables for 8. I usually quarter or half the potatoes and cut carrots into 3rds or half.
01/16/2017
I didn't have high hopes for this as I've never made a pot roast that I really loved but I was really pleased with this one. My roast was just over 2 pounds and it was a Sirloin tip. After searing the roast I removed it to a warm plate and add chopped onions and garlic and sauteed until brown. I then deglazed the pan with 1/4 cup dry red wine, scrapping up all of the brown bits and added a sprig of fresh thyme. I did add a bit more beef broth, about 2 cups and cooked for the 30 minutes as directed. I didn't want the veggies to overcook so I cut them larger than directed the Worcestershire sauce was added at this point. Brought the pressure back up and cooked for another 10 and it was perfect. After I removed the roast and veggies I used Easy Blend flour® to thicken the liquid for gravy. This will be a repeat in our home!!
10/28/2015
The ONLY reason why I'm rating this 3 stars is that the time was not correct. Not sure if it's because I used an electric PC or what. I cooked for 30 minutes on low and it was not done at all and it was tough. I then cooked an additional 15 minutes on high. Then added the veggies and cooked another 10 minutes on high. The roast was very tender and the veggies were perfect. I used little red potatoes not cut up and they were perfect. I also used my own special seasoning that I use for all my roasts.
06/29/2013
So good and so easy. It was a raving success at the Pot-Luck Dinner at church. I will definitely prepare it again.
05/06/2016
Before browning my roast I tossed the onion, one carrot, a cut up stalk of celery, and a sprig of fresh thyme in my electric pressure cooker to brown. I then removed the vegetables from the pot, added a bit more oil to the pan, sprinkled the seasonings listed as well as some garlic powder (none of which I measured, a pinch just didn't seem enough) on the roast and browned for 5 minutes on each side. I then added the veggies back in the pot tucking some beneath the roast before adding the liquid. I cooked under pressure for 48 minutes without stopping to add the carrots and potatoes. My husband prefer potatoes and carrots cooked separate. I let the pressure release naturally. The flavor of the meat shines through on this recipe. The roast had very good flavor. I had every intention of making gravy but didn't get that far before digging in. I think 2 cups broth is a lot and may reduce it in the future. Great recipe.
04/05/2015
Made this tonight and it was yummy! Only thing different was that I pressure cooked the meat for 40 mins, then the veggies for 8 mins since they were very small. Yum! Will be making it this way from now on!
02/10/2015
This is a easy, fast and delicious recipe. My family loved it and it is now a favorite.
02/07/2015
Easy as peezy and that's how I like my recipes!
01/23/2018
I am giving this recipe a 3 star because I do believe that the 30 minute cooking time on low is not going to ever cook and tenderize a chuck/blade roast. I decided at the last minute to use a different recipe that cooks a 3 to 4 pound chuck/blade roast for 70 to 90 minutes on high. The roast came out the most tender, juicy and flavorful that I have ever tasted anywhere. The carrots, onions and potatoes went in at the start. The potatoes to use are the small ruby red potatoes, whole. With their skins on and the skins not pricked, they cook perfectly, tender but not mushy and the carrots most tender and flavorful. Cooked at 30 minutes on low would never cook a 3 pound chuck roast.
01/19/2018
When the quantity is changed the time to cook needs to change. I looked extensively for time conversion tables but found nothing. My Power Pressure XL did a great job but I did change the time to 55 min. for round 1. I added the veggies and cooked for an additional 45 min. the roast for 8 people was 6 lbs. We had enough left over for one meal for 2. Whoever is cooking one 3 lb. roast for 8 is starving their guests. Otherwise, I cooked as directed and It's my go to from now on.
03/19/2015
Very easy and quick. Perfect for any evening. I added a small amount of beef bouillon paste and boosted the flavor. But everything turned out super.
11/13/2015
Very tasty, fast and easy to make on a rushed night. I used red cooking wine instead of beef broth and it had amazing flavor. Will use this recipe again soon.
04/14/2015
Excellent base for lots of improvisation. We put in some red wine (yum yum!) and lots of veggies because we were wanted them, and it cooked up perfectly. Very happy with this recipe, will be doing many of my pot roasts this way from now on.
04/01/2017
The meat was dry. There was a lot of liquid left in the pressure cooker. The potatoes and carrots were mushy.
03/10/2016
Really surprised how well this turned out. This was my first time using a pressure cooker, so I was a bit nervous and sceptical. As always, everyone puts their own spin on the recipe. For me, I added a pack of salt reduced French onion soup mix and cooked on medium pressure instead of the low, otherwise followed recipe as written. I could have used the regular mix, as we had to add salt to it. This was the best pot roast I've ever made or eaten. I'll cook my pot roasts like this from now on. Thank you for sharing your recipe!
09/05/2014
Outstanding, quick & easy
10/17/2014
Turned out great! Very tender!
12/30/2017
The cooking time was too short. Another 15 minutes on the first round would do it. However, 15 minutes for the second round was too long for the carrots they were soggy. Finally, add flavour. Some wine and other seasonings would be good. I found it very bland.
12/24/2014
Very very good!!! Made this for Christmas eve dinner and the family enjoyed very much!!!
02/19/2016
Very tender. Great flavor. Will definitely make it again.
04/23/2014
Simple and mouth watering,I like Lagunalala added beef consomme instead of beef broth and a pinch of garlic
03/27/2017
I used a half measure (1.5 lb) an of beef and changed the cut to bottom round steak which was on sale at the time expecting it to be tough (cut it like a steak and chew I thought). I reduced all the other ingredients by about half except the beef stock so my cooker would be happy with fluid levels. The results were super. The meat was difficult to get out of the pot with tongs as it fell apart on every pinch. This recipe is a keeper because it taste good, the meat tender, and had a predictable finish time.
03/27/2016
I cooked the roast 45 min and it was not great. Dry and somewhat tough. It had good taste and once it was cut into small pieces it wasn't difficult to chew but it wasn't great. The longest I can set my pressure cooker for is 99 min. I will try again and cook it 99 min to see if it comes out better. I like my roast to falll apart when I try to pick it up.
10/05/2015
Highly recommend! Great recipe , my family inhaled it!!!
11/11/2018
3 pound chuck cooking time needs to be increased by 30 minutes at least bland as well wasn't satisfied
04/21/2019
This is a family favorite! We change up the vegetables often, but otherwise follow this recipe to the letter. My kids beg me to make it at least once a month. It's so quick and easy!
01/19/2017
I tried this recipe on a rump roast but it didn't come out very tender like I had hoped
08/30/2018
Delicious, I made a few adjustments based on what I had and suggestions I saw in other reviews! I used Marsala dry wine and beef stock and added mushrooms to vegetables! Cooked it in a cast iron Dutch oven with lid and after browning the meat as in the recipe, I placed it in a 250 degree oven for 2 hours, then increased the temp to 325 degrees for another 2 hours, adding the carrots and potatoes the last hour! I think the cast iron Dutch oven cooks hotter so the lower temp and adding more beef stock as needed prevented burning! Delicious meal!!
09/25/2019
I pretty much stuck to the recipe except I sprinkled a little McCormick's Montreal Steak Seasoning on the meat and left off the pepper. I increased the time the meat was in the pressure cooker and it fell apart! It was great! I will definitely make this again!
05/04/2014
Great recipe. I just tweaked with a bit more season salt. THanks for sharing!
12/16/2018
Just perfect
01/12/2016
Very good! The meat was tender and the veggies were maybe a little over done but good. I thought it could use a little more flavor, maybe some garlic. Over all, I will use this as my basic recipe and tweak it to add a little more flavor.
01/28/2018
I followed the directions exactly. Flavor was very good. Meat was tough. We were disappointed.
07/22/2018
I added garlic to the meat while browning it. When pressure cooking the meat I cooked it for 40min on high with thyme on top of the meat. The meat was perfect and tender! I added mushrooms, carrots and potatoes after the meat was done cooking. I read the reviews before making this recipe and I agree that 15min is too long for the veggies to be pressure cooked. I went with 10 and although the potatoes held together they almost were too soft. - - - I made a delicious gravy to go along with this meal by using the broth, garlic powder, onion powder and a touch of milk along with flour. This was one of the best meals I have prepared in awhile. I highly recommend this recipe especially if you go the extra step to add a few more herbs and spices.
12/30/2018
This dish came out great. The chuck roast that I used was very tender and flavorful. I might use more root vegetables,as the carrots and potatoes pretty much disintergrated.
12/21/2015
I've made this several times and every time I love it more and more. So easy and the roast is so tender. I always add McCormick Beef Stew seasoning just for more flavor, probably doesn't need it.
11/16/2018
I followed your recipe exactly and my roast turned out great! I served it with hot french bread and a salad. Thanks for the great recipe! I'll be making more of this!
02/16/2016
I do think you can cook the roast 40 minutes and add the vegetables after you quick release the pressure cooker and only cook for 7 minutes. Cut the potatoes thicker, so they don't fall apart. The flavor was amazing.
04/29/2018
I recently discovered using a pressure cooker for pot roast. I love how it cooks the roast, but the veggies are mush. Last time I made it, I roasted them instead, then added them.
11/12/2018
It was very tender! I will make it again but next time adding more seasons to it ??
11/01/2015
Made it as posted, with no changes. It turned out great.
11/17/2018
Awesome
06/05/2016
This recipe rocks... Made it once, and was immediately told (by my wife) it should be a once a week dinner. Since then, i've added some stuff... 1) diced and browned the onions. 2) added minced garlic 3) use the whole bag of carrots and 4) add a cup of frozen peas for 5 minutes for 5 minutes at the end, when i have them. Comfort food... :)
10/16/2015
used sweet potatoes instead and added garlic, celery and cabbage. Delicious!
01/04/2019
Quick and tasty
10/20/2015
New to the pressure cooking realm. Have a Cuisinart electric PC. @ 30 Minutes my chuck roast (3#) was done but very tough. My wife usually cooks in a slow cooker all day and meat is tender but dry. I'm going to try again, only this time I will do 55 minutes and 10 additional minutes for carrots and potatoes. Hope this makes it tender. Flavor was awesome. Thanks for the recipe
08/16/2019
My roast was 4lbs. I did my own little twist on my recipe. I made the roast and let it rest on keep warm for an hour. I then added my vegetables. It turned out so moist and tasty.
03/23/2015
Thought this was very simple and tasty made this in an hour.
10/25/2015
My family loved it. My mother was a pressure cooker queen who made an amazing pot roast. She passed away when I was young so I wasn't able to learn from her. I wanted to find a recipe that would be easy for me to do well. This turned out perfectly and my family loved it. The meat was so tender. One thing I did differently was that instead of the onion power and salt and pepper I used some Kansas City Steak Company seasonings. I also cut my vegetables in quarters so they wouldn't get cooked as quickly. I made gravy with the yummy juices left over. So good! I think my mom would be proud. Thanks for sharing the recipe.
01/26/2019
I have a traditional pressure cooker, not an instant pot. I trimmed almost all the fat so it was pretty lean, and it came out great! Tasted better than when I slow cook a roast for 6 or 7 hours. This is the way I will make it from now on. It was tender, fall apart, perfectly cooked. Changes I made: cooked 5 lbs of meat instead of 3, kept liquid as mentioned but added 1/4 cup red wine. Did not want to add the veggies in with the meat, so I left it in the cooker for the whole 45 min.
01/07/2016
really delicious and a nice change from the typical beef stew flavour of pot roasts. i did find that the roast didn't cook through in the middle, and would cook it for 45 minutes next time before adding the vegetables (or cut the roast into smaller chunks).
08/22/2020
I agree with other comments that the flavor profile needed a bit more pizzazz. For a Caribbean Flavor dish I would add thyme, allspice and a sliced jalapeno. There was a lot of liquid so I would also cut back the tomato sauce to 8 ounces. The vegies came out very soft - I would cut them into very large pieces. I made the seasoning blend and used it as a rub for the roast. Beef tasted great! I think because of all the sauce, the flavors got diluted.
01/06/2019
I wish the recipe said to put the plate in the bottom of the pot. Some recipes want you to use it while others don't. Anyway mine burned badly. I will try it again but this time I will use the plate.
02/27/2018
I made this in my Instant Pot this evening and it came out great! Potatoes and carrots were just a little softer (not mushy, just softer) than I like, so next time I'll cut back to 10 - 12 minutes. Also added some slivers of fresh garlic, a bay leaf, some extra salt and doubled up on the Worcestershire. Didn't have beef broth so just used a couple of bullion cubes in hot water. Thickened up the sauce by making a slurry with a couple of teaspoons of cornstarch. Everything came together quickly and perfectly!
02/22/2016
I looked up this recipe pretty much just to use up a roast I had been given, but it was so easy and delicious that I think this is probably going to end up in regular rotation.
04/06/2019
Simple to prepare, smelled divine while cooking, DELICIOUS & didn't take all day!
04/06/2018
This was fantastic. I used a tablespoon of beef Better Than Bullion and 2 cups of water in place of the can of beef broth. I also doubled the carrots and made mashed potatoes on the side. I sprinkled garlic powder and onion powder salt and pepper with a sprinkle of Tony Chachere's. It was extremely tender and the carrots were fantastic! I have made it several times I always use different spices ... whatever I have on hand, and it has turned out great every time.
06/05/2018
Very good, tender. Flavorful broth to make gravy. Would make again.
02/11/2018
This is the first recipe I tried with my new Crockpot Pressure cooker. I pressure cooked the meat for 1 and 1/2 hrs. (I live at 9300 ft elevation). I cooked the meat first, then steamed the potatoes and carrots after for 10 minutes. The potatoes and carrots were perfect and had such good flavor. Next time I will add 30 min. time to the meat since it didn't fall apart easily. A good meal!
10/21/2016
It was a standard pot roast recipe, but it was a huge help in walking me through pressure cooking the roast. Definitely will experiment with ingredients, but this is a good starting point.
12/06/2016
It was delicious.
05/05/2020
Very good. Added rosemary and celery salt.
04/02/2017
I made this in my electric pressure cooker. I used tiny red potatoes and pre-peeled carrots otherwise, I followed the recipe exactly and it turned out great. The meat was pull-apart render and the vegetables were done. Great Sunday dinner.
01/12/2017
tasty, easy. delicious. word to wise...I made it about 5 hours before serving and had it warming until served. By that time, the potatoes had zapped all of the broth! If I need to prepare it early again, I will cook meat and keep warming, then add the carrots and potatoes for 15 minutes right before serving!
08/09/2019
It seems to be a good jumping off point to experiment. There really is no way to mess this up. I use new potatoes and three cups of broth. There are 6-8 of us eating at any one time and we have zero leftovers. It is important to note that you will have to make this a couple of times to figure out what will work for you.
09/30/2019
I had to make some minor changes due to cooker size, but the flavor was still very good. I love my pressure cooker!
05/20/2016
Great way to prepare tough meat. Make sure to add enough broth to this to keep it from drying out. I added the carrots and onion at the start and let it cook the total time without a rest. Now this made the carrots mushy however, it really enhanced the flavor of the meat.
01/06/2020
Really good. I could've left my roast under pressure longer but the meal tasted great.
05/19/2019
This was a really good recipe. I added fresh garlic, cilantro and parsley. The taste was great. If there was a bone it would have fallen off the bone. Succulent and easy....
04/11/2016
I hate making a roast! But not this one, so easy and extremely satisfying! It put smiles on 7 out of 7 family members! Thank you for this wonderful recipe!??
03/03/2016
Yum! Juicy and flavorful. My pressure cooker has only a high setting, so I pressure cooked for 20 mins, natural release method. Next time I'll try 18 mins. Not quite amazing enough for a 5 star recipe, but a great, easy recipe that I'm sure I'll make again and again, playing with the seasonings and added veggies.
08/23/2019
Delicious, I added to the recipie 1 tbl spn Garlic powder, 4 tbl spns Badia Complete seasoning, left out the salt. also added 1 cup sliced white mushrooms.
01/11/2018
It was tender, but the recipe called for way too many veggies (I halved the carrots and potatoes and the final product was still more potatoes than meat) and the recipe calls for cooking the veggies too long. The potatoes were basically disintegrating. If you use an Instant Pot make the second cooking time a lot shorter.
10/19/2016
Delicious as recommended. Definite repeat!
03/12/2019
I made this for dinner tonight. Delicious!! I followed the recipe but when I placed the vegetable in the pot I added some minced garlic and a 1/2 teaspoon of beef base. Also I thickened the gravy with some flour and then brought the pressure back up and cooked for 15 min. I will certainly make this again.
02/11/2022
Made this recipe my husband and I did not change anything.
03/21/2022
This turned out delicious! I added with squash and parsley. It needed more spices and maybe a jalapeño. It was a really good recipe!
02/20/2021
best pot roast ever. instead of beef broth, used better than boullion mixed with hot water. made very flavorful gravy also
12/22/2020
Flavor is good. Cooking time needs adjustment. Pot roast is supposed to fall apart, not need to be sawed through. I had to remove the veggies to finish cooking the roast. By the time the roast was done, the veggies were cold.
06/28/2017
One of the best uses for a pressure cooker. Recipe is simple yet full of flavor, and can be easily modified.
12/21/2017
Earned 1 star since the beef was just OK. The carrots and potatoes were mush after only 12 minutes, rather than the 15 called for. If you insist on following this recipe use a maximum of 6 minutes for the vegetables. I threw the vegetables away and saved the meal by making instant mashed potatoes and frozen corn. Recipe should be removed from the web site.
10/13/2019
Very easy! Smells terrific and taste is awesome!!
04/14/2020
In lieu of the beef broth, I used a can of Campbell's French onion soup and a can of water, 5 decent sized Idaho potatoes and a whole small bag of baby carrots. Since I was using the onion soup, I only added half an onion. Was very good and quickly disappeared.
02/12/2019
I added sweet potatoes instead of carrots; and a can of tomatoes and a package of onion soup mix. The meat wasn't quite tender enough so I removed, sliced and cooked an additional 15 minutes under pressure. I use a pressure cooker as I have not purchased one of the instapots yet. I accompanied my meal with gravy made from the broth and roasted cauliflower and brussel sprouts. My family loved it on a cold winter night.
Source: https://www.allrecipes.com/recipe/220869/easy-pressure-cooker-pot-roast/
0 Response to "How to Pressure Cook a Beef Roast"
Postar um comentário