This pressure cooker pot roast is incredibly tender and delicious. Using a pressure cooker saves time, so you can make this pot roast during the week and still manage to eat dinner at a decent hour!
Ingredients
- vegetable oil: 2 Tbsp
- boneless beef chuck roast: 1 piece (3 pound, trimmed)
- pinch seasoned salt: 1 piece (to taste)
- pinch onion powder: 1 piece (to taste)
- ground black pepper: (to taste)
- beef broth: 1 can (14.5 ounce can)
- ½ tablespoons Worcestershire sauce: 1 piece
- onion, cut into 4 wedges: 1 piece
- potatoes, peeled and: 4 piece (cut into bite-size pieces)
- carrots, peeled and: 4 piece (cut into bite-size pieces)
Metric Conversion
Stages of cooking
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Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
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Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
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Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
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Use the quick-release method again and transfer roast and vegetables to a serving dish. KGora
