Pot Roast With Garlic-Smashed Potatoes - 8-Qt Press

Name: Pot Roast With Garlic-Smashed Potatoes - 8-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs boneless beef chuck shoulder pot roast, tied with string; salt & freshly ground black pepper; 2 tablespoons vegetable oil; 2 cups onions, roughly chopped; 1 cup carrot, roughly chopped; 1 cup celery, roughly chopped; 1 (14 1/2 ounce) can low sodium beef broth or (14 1/2 ounce) can condensed French onion soup; 2 bay leaves; 8 large potatoes, scrubbed (leave whole); 12 large garlic cloves, peeled; 2 tablespoons butter; 3 tablespoons fresh parsley, roughly chopped (for garnish)

Servings: persons

5 lbs boneless beef chuck shoulder pot roast, tied with string
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 cups onions, roughly chopped
1 cup carrot, roughly chopped
1 cup celery, roughly chopped
1 (14 1/2 ounce) can low sodium beef broth or (14 1/2 ounce) can condensed French onion soup
2 bay leaves
8 large potatoes, scrubbed (leave whole)
12 large garlic cloves, peeled
2 tablespoons butter
3 tablespoons fresh parsley, roughly chopped (for garnish)

1
Season roast well with salt and pepper (or seasoning mix of your choice).
2
Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
3
Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
4
Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
5
Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
6
For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
7
For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
8
For stovetop pressure cooker, allow pressure to fall naturally.
9
Unlock pressure cooker and remove lid.
10
Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
11
Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
12
Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.

2231

kcal

Calories

110

Fat

155

Carbs

172

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 5 lbs boneless beef chuck shoulder pot roast, tied with string, salt & freshly ground black pepper, 2 tablespoons vegetable oil, 2 cups onions, roughly chopped, and more.

Yes, Pot Roast With Garlic-Smashed Potatoes - 8-Qt 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.

That's it — enjoy your meal!

Pot Roast With Garlic-Smashed Potatoes - 8-Qt Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions