Pressure Cooker Pot Roast Atmosphere
This hearty pot roast cooked in a pressure cooker delivers tender, juicy beef and perfectly cooked vegetables in a fraction of the traditional time. Perfect for a comforting family dinner.
Ingredients
Main ingredients
- 3 lbs Beef chuck roast trimmed
- 2 tablespoon Olive oil
- 1 cup Beef broth low sodium
- 3 Carrots cut into chunks
- 3 Celery stalks cut into chunks
- 1 Onion quartered
- 4 cloves Garlic minced
- 2 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary crushed
- to taste Salt and pepper
Instructions
Instructions
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat olive oil in the pressure cooker on sauté mode and sear the roast until browned on all sides.
- Remove the roast and add onions, carrots, celery, and garlic to the pot. Sauté for 3-4 minutes.
- Add tomato paste, thyme, and rosemary; stir to combine.
- Return the roast to the pot and pour in beef broth.
- Close and lock the lid of the pressure cooker. Cook on high pressure for 50 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the roast and vegetables from the pot and let rest for 10 minutes.
- Slice the roast against the grain and serve with the cooked vegetables and broth.
- Enjoy your delicious pot roast cooked quickly in the pressure cooker.
Notes
For best results, use a quality pressure cooker and allow natural pressure release for maximum tenderness.