2 reviews for Pressure Cooker Pot Roast with Root Vegetables
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Pressure Cooker Pot Roast with Root Vegetables
$0.00 Cooking Fee
Serving Size: 8 ounces
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Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Season roast with Kosher salt and freshly ground pepper.
- Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
- Transfer beef to pressure cooker. Add beef stock (or water), herbs, and garlic. Cover and cook on high pressure for 40 minutes. Quick pressure release.
- Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables and celery in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.
Cook Times
Ingredients
Ingredients
- 1 tablespoon avocado oil or your favorite high-heat cooking oil
- 3.5 pound beef chuck roast
- 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
- ½ teaspoon freshly ground black pepper
- 1 cup beef stock or water
- 1 teaspoon dry thyme
- 1 bay leaf
- 3 clove garlic peeled
- 4 each red potato or other variety, large, cut into 1 1/2 inch pieces
- 2 each carrot large, cut into 1 1/2 inch lengths
- 1 each parsnip large, cut into 1 1/2 inch pieces
- 2 stalk celery chopped
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.
Nutrition
Calories: 305kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 299mg | Potassium: 601mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg | Phosphorus: 312mg
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Rinat Gersch (verified owner) –
Great out of the oven, but reheating this dish may make it dry.
Ferne Samowitz (verified owner) –
Turns out a crock pot is not the same as a pressure cooker…. Thank goodness our chef herb was able to be creative and made a cooking solution. It was DELICIOUS. Wow did everyone love it.