Pot Roast - Pressure Cooker Recipe

Name: Pot Roast - Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 -4 lb) boneless chuck roast; 2 garlic cloves, crushed; 1 tablespoon oil; 1 small onion, peeled and chopped; 1/2 cup beef broth (I'll substitute chicken broth); 1 (4 ounce) can tomato paste; 1/2 cup water; 2 tablespoons brown sugar; 1/2 teaspoon dry mustard; 1/4 teaspoon sweet paprika; 1/4 cup lemon juice; 1/4 cup cider vinegar; 1 tablespoon Worcestershire sauce; chopped parsley (optional)

Servings: persons

1 (3 -4 lb) boneless chuck roast
2 garlic cloves, crushed
1 tablespoon oil
1 small onion, peeled and chopped
1/2 cup beef broth (I'll substitute chicken broth)
1 (4 ounce) can tomato paste
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon sweet paprika
1/4 cup lemon juice
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
chopped parsley (optional)

1
Rub the meat well with the crushed garlic, using one clove for each side.
2
In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
3
Add oil and onion and cook until softened.
4
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
5
Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
6
Return roast to pressure cooker and turn to coat with sauce.
7
Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
8
Cook for 1 hour.
9
Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
10
Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 (3 -4 lb) boneless chuck roast, 2 garlic cloves, crushed, 1 tablespoon oil, 1 small onion, peeled and chopped, and more.

Yes, Pot Roast - Pressure Cooker 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.

Pot Roast - Pressure Cooker

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