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.
Valerie's Review REVIEW: February 13, 2012 Loved the spices - cloves and cinnamon add a lovely hint of warmth to the flavors.
Member since: Jan 6, 2015
ezgoinart January 6, 2015 REVIEW:
Seeing as no one else is taking the time to help you. First, your cooker should have some fill lines;as long as your recipe does not go over your top line you are ok. Second, after browning the meat put the veggies on the bottom and if your roast has a fat side, always put that side up. By putting the fat side up the fat runs through your meat giving more flavor and tenderness. I hope that helps.
Member since: Sep 26, 2009
Kaspar November 2, 2013 REVIEW:
Turned out perfectly!
PC QUEEN July 14, 2013 REVIEW:
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.
kittie April 25, 2013 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 Foodie December 29, 2012 REVIEW:
This is, without question, the absolutely BEST pot roast recipe I have tried in a month of Sundays. The meat was incredibly tender, juicy, and flavorful. The juices were so delicious!! It was one of those times when you try a new recipe and you just turn orgasmic over the results. This recipe is easy, economical, and just flat delicious. You really gotta try this one.
foodlover December 28, 2012 REVIEW:
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!
Jay December 2, 2012 REVIEW:
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!
Member since: Nov 21, 2012
eLigARF November 21, 2012 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!
Tina November 18, 2012 REVIEW:
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!
N499SF June 21, 2012 REVIEW:
This is too easy- and incorporates a savory flavor with simplicity to good old comfort food.
Member since: Dec 2, 2011
David48 December 2, 2011 REVIEW:
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.
colleen January 11, 2011 REVIEW:
I was looking for something quicker than an oven roast so gave this a try. So glad, because it was better than any oven version.
Three changes: I used one can of beef broth with a cup of water at the first addition. No bay leaf, so I used dried thyme. I didn't have the patience to scoop out all the veggies, so I used an immersion blender after thickening a bit.
Have saved the leftover gravy to use as a stew base, it was that good!
Better_Lite October 29, 2009 REVIEW:
YUM! This turned out absolutely perfect! I had a 4 lb roast so I guessed and added 10 minutes to cook time. Perhaps the person that was not happy because it was tough... did you let the pressure cooker let off the steam naturally? If you did a quick release, it would have definitely been tough. I am not familiar with pressure cooking, so I was pleasantly surprised and will do this one often! THANK YOU!
Alloe January 31, 2009 REVIEW:
This was simply amazing! Thank you for this recipe. I have been serching for a pot roast recipe I would use regularly and this is the one! I followed it to the letter with the exception of adding some celery to the veggies. My entire family was drooling over it!! To the one comment about not knowing why yours came out so tough: I was wondering if you were using a slow cooker instead of a pressure cooker? They are very different and this recipe would come out tough in this amount of time in the slow cooker. Just a thought, it's the only thing I can think of that might have gone wrong if you followed the recipe =/
Illine October 26, 2008 REVIEW:
I made this for dinner today and it was my FIRST EVER pressure cooker meal! It was falling apart tender and absolutely wonderful! We especially liked the wonderful gravy! All of it was perfect! Thanks for sharing this recipe.
Jenn October 23, 2008 COMMENT: Just made this for dinner...so sad - it came out very tough. Not sure what I did wrong ;(