Pot roast is is one of those classic fall or winter comfort foods that are so popular to prepare for Sunday suppers. Since they take a long time to cook, typically a full day is needed with all the goodies simmering on the stovetop, in a slow cooker or oven.
But, when making it in a pressure cooker, pot roast can become a weeknight meal! I have fallen in love with my pressure cooker and I don’t know if I will make pot roast any other way in the future. It is that good and that simple!
The meat is so tender that you do not even need a knife to cut it. The vegetables have so much flavour as well.
One of my favourite aspects of a meal like this is that it a full dinner in one pot. I am all about simplicity, and this dinner is super easy. The main work is the prep of the vegetables and searing the meat. Other than that, you can sit back and relax while dinner is being made for you!
I used a 4 pound blade roast which is a great cut of beef for pot roast. It is boneless and comes out super tender. Chuck roast is another cut that will also work well.
Make sure to season the roast all over with the salt and pepper prior to searing.
Set the pressure cooker to saute and pour the oil into the inner pot. Sear the roast, for a couple minutes per side, so that the beef is nicely browned. I not only sear the top and bottom of the roast, but I also sear the narrower sides as well. I find the browning really adds to the flavour of the roast. Once done searing, turn off the sauté function.
Add the onions, celery and garlic to the pot.
Put in the carrots. I like to have the carrots cut up into fairly large pieces.
Top with the peeled and quartered potatoes. I find this size to be perfect. They were nice and soft but still held their shape.
Sprinkle the paprika and oregano on top. Pour the Worcestershire sauce and beef broth in the pot.
Close the lid and make sure the valve is set to seal. Set the pressure cooker to cook on high for 80 minutes.
Once the pressure cooker has finished cooking, you can flip the valve to release the pressure. Remove the lid and you will see a full pot of goodness!
Carefully, remove all the vegetables as well as the roast, and spread it all out on a large platter.
There is a lot of liquid in the pot and it has lots of flavour. This will make an incredible gravy. Strain the liquid and pour into a medium saucepan. Heat the broth so it is just short of boiling. Stir together the water and corn starch to make a slurry and whisk into the broth. Lower heat so that it simmers and thickens for a few minutes.
This pot roast will almost fall apart and shred, so you need to be careful when you are slicing the meat. I find that slow cutting motions and fairly thick slices work best.
This pot roast and vegetables make an incredible meal. Every time I make it, I am amazed at how quick the pressure cooker can make this meal which normally takes many hours in the slow cooker.
How to make a pot roast in an electric pressure cooker like an Instant Pot. Inside blade or chuck roast with potatoes, carrots, onions, celery, garlic and broth.
- 3 tbsp oil
- 1 blade roast (about 4 pounds)
- 1 tbsp salt
- 1 tbsp black pepper
- 2 medium onions roughly chopped
- 4 celery stalks roughly chopped
- 5 garlic cloves
- 4 medium carrots peeled and roughly chopped
- 5 medium potatoes peeled and roughly chopped
- 1 1/2 tsp paprika
- 1 tsp oregano
- 2 tbsp Worcestershire sauce
- 1 carton beef broth (900ml)
- 1/3 cup water
- 4 tbsp corn starch
Set pressure cooker to sauté and pour the oil in the inner pot.
Sprinkle the salt and pepper all over the beef roast. Sear all sides of the roast in the pressure cooker pot. Once all sides of the roast are browned, turn off the sauté function.
Add chopped onions, celery, garlic, carrots and potatoes.
Sprinkle the paprika and oregano on top. Pour in the Worcestershire sauce and beef broth in the pot.
Close the lid and make sure the valve is set to seal. Set the pressure cooker on high for 80 minutes.
Once the pressure cooker has cooked for the 80 minutes and beeped, manually release the pressure by turning the valve to vent. Once the air pressure is released, remove the lid. Carefully scoop out the vegetables and beef, and place on a platter. Slice the beef roast.
Strain the broth into a medium saucepan.
In a small bowl, whisk together the water and corn starch to make a slurry.
Heat the broth on medium heat so that it is just about to have a light boil. Slowly whisk in the slurry. Lower heat and continue to stir for a 1-2 minutes to thicken.