Pressure-Cooker Pot Roast With Vegetable Gravy Recipe

Name: Pressure-Cooker Pot Roast With Vegetable Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs roast; 1/4 teaspoon kosher salt; 1 cup beef broth; 2 medium carrots, sliced thick; 1/4 teaspoon baking soda; 1 medium onion, diced; 2 teaspoons soy sauce; 2 tablespoons oil; 2 bay leaves; 1 tablespoon red wine vinegar; 1 teaspoon dried thyme

Servings: persons

3 -4 lbs roast
1/4 teaspoon kosher salt
1 cup beef broth
2 medium carrots, sliced thick
1/4 teaspoon baking soda
1 medium onion, diced
2 teaspoons soy sauce
2 tablespoons oil
2 bay leaves
1 tablespoon red wine vinegar
1 teaspoon dried thyme

1
Season roasts with salt and pepper and set aside.
2
Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker.
3
Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure.
4
If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes.
5
While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch.
6
Slice or shred meat, as desired. Serve with gravy.

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 -4 lbs roast, 1/4 teaspoon kosher salt, 1 cup beef broth, 2 medium carrots, sliced thick, and more.

Yes, Pressure-Cooker Pot Roast With Vegetable Gravy 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.

Pressure-Cooker Pot Roast With Vegetable Gravy

How did you like this recipe?

Frequently Asked Questions