Savory Pot Roast a La Pressure Cooker

READY IN: 1hr 20mins
Recipe by PanNan

The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM.

Top Review by lindapearl

The timng is way off and the technique is wrong. Veggies normally take only 6 minutes to cook, they turn into mushy baby food when cooked for an hour as noted in other comments. I would also carmelize the onions to enhance flavor and aroma. There is also no mention or instructions for using the remaining broth to make gravy. The correct method would be to cook the meat by itself, which should only take 45 minutes using 15psi. Use a quick, or cold water release method to open then lid. As with any large cut of meat, always check for the disired degree of doneness using a meat thermometer. Add the veggies at the last 6 minutes. The recipe states to cook at "medium" pressure, but the correct setting for meat is 15psi or high. Using lower a psi results in overcooked dried out meat, not to mention a waste of time, higher energy costs, and a loss of nutrients.

Ingredients Nutrition


  1. Coat roast with SeasonAll.
  2. In a non-stick pan (I use my pressure cooker base for this), brown meat in olive oil, on high, on all sides to sear in juices.
  3. Add carrots, celery and onions when meat is nearly browned.
  4. Add water and Worcestershire sauce.
  5. Place potato halves on top of roast and add pepper, beef bouillon powder and bay leaves.
  6. Lock pressure cooker lid in place and bring to pressure over medium-high heat.
  7. Adjust heat to stabilize pressure at about medium pressure.
  8. Cook for one hour.
  9. Release pressure naturally - don't use quick release.
  10. As all pressure cookers are different, test meat and fork the potatoes to make sure they are done.
  11. If not, add water, if necessary, and return to pressure.
  12. When done, release pressure and serve.

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