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Pot Roast With Vegetables

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Rating: 5/5 5 stars
11 reviews

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   6


recipe id: 53013
cook method: pressure cooker

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3 pounds boneless beef sirloin tip roast
2 tablespoons vegetable oil
4 large potatoes, peeled and quartered
4 large carrots, cut into 2-inch pieces
1 large onion, cut into wedges
2 cups water
1 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
3 tablespoons cold water


In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.


616 calories, 37 grams fat, 25 grams carbohydrates, 44 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews

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CDKitchen Reviewed

recipe rating
Loved the spices - cloves and cinnamon add a lovely hint of warmth to the flavors.

Registered Member at

Member since: September 26, 2009
recipe rating
Turned out perfectly!

Guest at

recipe rating
I use my PC about once a week so I'm always looking for new recipes. This is a GREAT recipe for pressure cooked roast. Very good flavor and of course, the meat is perfectly tender from the overall process. If you are new to pressure cooking I recommend this as a fool proof recipe to try.

Guest at
Apr 25, 2013

question or comment
Can I justask a couple of questions as im very new to pressure cooking and have only just bought one, do I need to place the meat and veg on the steamer/basket that came with my pressure cooker, or do all the ingredients just sit on the bottom with the water
Also can I ask what size pressure cooker this size meal is for and what size weight should be used
Many thanks :0)

Guest at

recipe rating
Haven't actually made this yet, but I know it's a "5" because this is exactly how I make mine...except I also add smoked paprika ~1 tsp (or to taste)...Try it...It makes it even better!

Guest at

recipe rating
Just made this for the first time in the pressure cooker and it was tough as well. Since I've made other things that fall off the bone, I'm going to rack this up to the choice of meat I had available on a Sunday morning, which was a rump roast. I think the meat would matter, and I really couldn't find a pot roast small enough at the time to fit in the pressure cooker.
If I had tenderized the meat, I think it would have been okay, my kiddo's still gave it a thumbs up!

Registered Member at
Nov 21, 2012

Member since: November 21, 2012
question or comment
Well, I must say this is smelling awfully good. I just turned off the heat on my pressure cooker after adding 1 clove of garlic and some extra carrots.

I'll bet I'll be back here in about an hour with a 5 star review; thank you for the recipe!

Guest at

recipe rating
Wow! this was the most delicious pot roast meal that I have ever had in my entire 49 years of life. I'm not sure it can get any better than this!

Guest at

recipe rating
This is too easy- and incorporates a savory flavor with simplicity to good old comfort food.

Registered Member at

Member since: December 2, 2011
recipe rating
I'm doing today this for the third time. It's now half past four and I expect to serve it at six and I will.
I'm using a bit more meat, more carrots onions and spuds only because my son and I eat lots.
Every time I've made it it's become easier but it's still as good, which is well nigh perfect. I found adding ten minutes to cover the extra pound of meat and the extra veggies is plenty, just let the pressure drop naturally.
It's absolutely bloody fabulous.
Thank you very much for this recipe.

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