Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Pressure Cooker Pot Roast With Vegetables
- add review
- #53013
A pressure cooker is a home cook's secret weapon when it comes to making a perfect pot roast.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
14 reviews
5 comments
ingredients
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
directions
In a pressure cooker, brown roast in oil on all sides. Add potatoes, carrots, onion and water.
Close cover securely and place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 40 minutes (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed).
Remove from the heat and allow pressure to drop on its own. Remove meat and vegetables and keep warm.
Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper. Combine cornstarch and cold water until smooth, then stir into juices. Bring to a boil, cook and stir for 2 minutes or until thickened.
Serve with roast and vegetables.
added by
Ilovevegas
nutrition data
616 calories, 37 grams fat, 25 grams carbohydrates, 44 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
see more pressure cooker recipes
reviews & comments
September 17, 2018
I tried this receipt and the roast turned out perfect but... I only gave it 3 stars because my veg. turned out really over cooked. I will try this again but definitely will put veggies in 10 mins before roast is done. Then I believe it will get 5 stars from me.
Totally new to pressure cooking. I am going to try your pot roast, carrots & potatoes recipe on Christmas. I would like to add green beans. Any suggestions for an amateur?
Since green beans aren't very dense you won't need to alter the cook time.
December 7, 2016
My first pot roast in my electric pressure cooker. Cooked for 45 minutes, high pressure. Excellent! Thanks!
Can I use a frozen roast?
You technically can, but it just won't be as good (less flavor, possibly overcooked exterior).
I have read other recipes and everyone says after about 30 minutes open the lid THEN put in the vegetables? I tried putting everything in the first time I cooked a roast and all the vegetables were all mushy. How is this different?
I definitely wouldn't attempt to put the vegetables in after 30 minutes. You'd have to release the pressure which would let out valuable steam and I'd think you'd end up with a drier roast. As you can see from our staff photo the veggies aren't mushy. They came out perfect as did the meat.
November 2, 2013
Turned out perfectly!
July 14, 2013
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.
December 29, 2012
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.
December 28, 2012
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!
December 2, 2012
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!
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!
November 18, 2012
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!
June 21, 2012
This is too easy- and incorporates a savory flavor with simplicity to good old comfort food.
December 2, 2011
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.
January 11, 2011
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!
October 29, 2009
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!
January 31, 2009
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 =/
October 26, 2008
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.
Just made this for dinner...so sad - it came out very tough. Not sure what I did wrong ;(