Beef Pot Roast Recipe

Name: Beef Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef brisket boneless; ⅓ cup olive oil; 2 large onions sliced; 4 cloves garlic sliced; 2 each carrots cut; 2 cups beef stock; 2 tablespoons lemon juice; 4 tablespoons tomato paste; 1/2 cup parsley leaves chopped; 3/4 teaspoon salt; 3/4 teaspoon black pepper freshly ground; 2 each bay leaves; 3 medium potatoes quartered; 4 each carrots cut up; ⅓ cup sour cream; 2 tablespoons horseradish; 2 tablespoons flour, all-purpose

Servings: persons

3 pounds beef brisket boneless
⅓ cup olive oil
2 large onions sliced
4 cloves garlic sliced
2 each carrots cut
2 cups beef stock
2 tablespoons lemon juice
4 tablespoons tomato paste
1/2 cup parsley leaves chopped
3/4 teaspoon salt
3/4 teaspoon black pepper freshly ground
2 each bay leaves
3 medium potatoes quartered
4 each carrots cut up
⅓ cup sour cream
2 tablespoons horseradish
2 tablespoons flour, all-purpose

1
In pressure cooker, brown brisket in hot oil on all sides evenly, turning with long-handled fork or tongs.
2
Remove meat and set aside.
3
Saute onion, garlic, and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of cooker to loosen any browned particles of meat.
4
Stir in broth, lemon juice, tomato paste, parsley and seasonings.
5
Place rack in cooker; add meat.
6
Secure lid.
7
Over high heat, bring cooker to high pressure.
8
Reduce heat to medium and cook for 50 to 55 minutes.
9
Release steam according to manufacturer's directions.
10
Remove lid.
11
Stir potatoes and carrots into meat mixture.
12
Secure lid.
13
Over high heat, bring cooker to high pressure.
14
Reduce heat to medium and cook for 9 minutes.
15
Release steam according to manufacturer's directions.
16
Remove lid.
17
Transfer meat and vegetables to serving platter.
18
Loosely cover to retain heat.
19
Skim all but approximately 2 tablespoon liquid from cooker; strain this liquid through fine sieve and set aside.
20
Heat cooker over low heat; stir in flour to make a smooth paste.
21
Add sieved liquid; stir continuously until the sauce is smooth and thickened -- about 5 to 7 minutes.
22
Remove skillet from heat; whisk in sour cream and horseradish until well blended.
23
Slice brisket.
24
Serve sauce with brisket and vegetables.

1249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds beef brisket boneless, ⅓ cup olive oil, 2 large onions sliced, 4 cloves garlic sliced, and more.

Yes, Beef Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions