Prep 15 mins
Cook 1 hr
I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.
- 1 (3 -4 lb) boneless chuck roast
- 2 garlic cloves, crushed
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 1⁄2 cup beef broth (I'll substitute chicken broth)
- 1 (4 ounce) can tomato paste
- 1⁄2 cup water
- 2 tablespoons brown sugar
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon sweet paprika
- 1⁄4 cup lemon juice
- 1⁄4 cup cider vinegar
- 1 tablespoon Worcestershire sauce
- chopped parsley (optional)
- Rub the meat well with the crushed garlic, using one clove for each side.
- In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
- Add oil and onion and cook until softened.
- Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
- Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
- Return roast to pressure cooker and turn to coat with sauce.
- Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
- Cook for 1 hour.
- Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
- Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
Mrs. G thank you for such a wonderful pot roast dinner. I had a 3lb roast and cooked it as instructed for the 1 hour. It turned out moist and tender, falling off the bone and flavorful my DH went back for seconds...Only change I made was to add 1 tblsp of brown sugar. I also added carrots and red potatoes to the last 20mins of cooking time. UPNOTE: To the poster SCORPIO.....Not every recipe posted on Zaar works for everyone so just state that in your reviews instead of being mean and nasty.
This was my first attempt at pressure cooking. This was an excellent recipe; thank you! I did use all beef broth (no water), cut the sugar & tomato paste in half (diabetic) and bumped up the vinegar just a little bit. I also added potato, carrot and celery. I thought they might be hammer from the cooking process, but they turned out just fine. Thanks again!
I also added carrots and potatoes during the last 20 minutes. Also added water and broth before sealing pressure cooker. Thanks for taking your time to post recipe. Family loved it. Scorpio post is out of line. This is obviously not a traditional roast recipe. It is however, very tasty.