Classic Pot Roast
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A pot roast is a classic braise – a large piece of meat, partially covered in liquid, covered in a pot and cooked at a low temperature for a long period of time. Luckily, the best cuts of beef for braising just so happen to be the less expensive cuts as well – chuck roast, round roast, etc… These cuts are super flavorful, but they tend to be very tough and need time and moisture in order to break down the muscle fibers and render the beef tender. So, while you won't pay in dollars for this meal, you will pay in time. A pot roast on the stovetop takes at least three hours. Enter the pressure cooker… When you pressure cook a pot roast, you can cut this time by one third and get it done beautifully in an hour.

Pot Roast on a white dinner plate with knife and fork

You'll start by searing the roast to get some color on it and to add flavor to the exterior. If your pressure cooker has a brown setting, you can do this right in the pot. Otherwise, sear it on the stovetop in a large pan. (You might find that searing the roast on the stovetop is faster than using the pressure cooker, depending on the size of cooker you have and how powerful the browning function is.) Once browned, the beef goes into the pressure cooker along with some aromatic vegetables, herbs and liquid. Adding red wine and beef stock as the liquid helps build depth of flavor, but if you're someone who doesn't like to cook with alcohol, you can leave it out and substitute more stock in its place.

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Chuck Roast on brown parchment paper

A word about the vegetables. These vegetables should be in relatively large chunks because they are going to be cooking for a relatively long period of time. At the end of cooking, these vegetables will be very soft and slightly crushable. If you don't want your vegetables so soft, leave the potatoes and carrots out until the end. Once you have finished cooking the beef and the pressure has dropped naturally (a natural pressure release is critical for tender beef), remove the beef from the cooker and let it rest, loosely tented with foil. Add the potatoes and carrots to the pressure cooker and pressure-cook on HIGH for 8 minutes. Release the pressure using the quick-release method and remove the vegetables from the pot.

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Pot roast with vegetables and herbs in a pressure cooker

I prefer a thin liquid with my pot roast, but if you prefer a thicker sauce, you have two options at the end of cooking.

  1. You can let the liquid simmer in the pot (use the brown setting again) until it thickens, OR
  2. You can add a mixture of 1 tablespoon butter mashed with 1 tablespoon of flour (a beurre manié). Whisk this into the liquid while it simmers and it will thicken.

Either way, you'll end up with a large platter full of vegetables, the most tender beef imaginable and a delicious jus to pour over everything.

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Classic Pot Roast

  • Prep Time: 15 m
  • Cook Time: 1 h
  • Total Time: 1 h 15 m
  • Servings:

    8

Ingredients

  • 3½ pound beef chuck roast boneless
  • salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 stalks celery chopped
  • 1 cup red wine
  • 2 cups beef stock
  • 2 to 3 sprigs of fresh thyme
  • 1 bay leaf
  • 3 carrots sliced into 2-inch slices (or use 18 baby cut carrots)
  • 18 fingerling potatoes left whole
  • ¼ cup chopped fresh parsley

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the roast well on all sides with salt and pepper. Add the vegetable oil to the cooker and brown the roast on all sides. Then, remove the roast and set aside.

  3. Add the onion and celery to the cooker and cook for a few minutes. Pour in the red wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the cooker and bring to a simmer.

  4. Return the beef roast to the cooker and add the beef stock, along with the thyme and bay leaf.
    Scatter the carrots and potatoes on top and lock the lid in place.
  5. Pressure cook on HIGH for 45 to 60 minutes (depending on the weight). Let the pressure drop NATURALLY and carefully remove the lid.
  6. Transfer the roast and vegetables to a side plate and tent with foil.
  7. Turn the pressure cooker to the BROWN setting and bring the sauce to a simmer. Reduce the sauce to the desired consistency while the roast rests for at least 10 minutes.
  8. Season to taste with salt and pepper and spoon the liquid and vegetables over the roast.
  9. Garnish with chopped fresh parsley.

Enjoy,

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