The BEST Pressure Cooker Pot Roast Recipe

Chuck Roast is my favorite meat to prepare. It’s relatively inexpensive. Especially if you catch it on sale like I always do. And it is absolutely divine when slow cooked into fork tender slithers of beef. Smother with some savory gravy and man! It’s a meal! I typically cook it stovetop or in the oven for hours. But, thanks to the beautiful ingenuity of my pressure cooker, I can now serve a delectable roast in one hour. 

Of course we’ll need a roast. This one was a little over 3 pounds. It’ll fill at least four hearty servings. I start my seasoning off by patting on the W sauce. And my special blend of spices works every time. Pack it on every inch of the roast. Don’t forget the sides!

The most important step in preparation is the searing. I’m grateful for the browning preset on pressure cookers. It saves us time! If we were using a slow cooker, we’d have to sear the roast on the stove. The pressure cooker is a one stop shop! Sear the roast in hot oil on ALL sides! Again, don’t forget those edges!

It’s a cardinal sin to wipe of the “brown stuff” or “fond” found at the bottom of the pot after searing. That’s where the foundation of flavor begins! Instead, we leave it and sauté our veggies in it. See, we’re building flavors. 

I roughly chop the veggies because we’re pressure cooking for a whole hour. If we finely chopped them, they would disintegrate completely during the duration of pressure cooking. 

Look at this tender beef! I don’t ever want to use a knife to cut my roast. I like it fork tender all of the way! If you enjoy the carving, remove the roast before simmering the gravy. Speaking of the gravy, browned flour is a MUST! All it is a flour baked until golden brown. That’s it! I prefer the texture browned flour gives the gravy over cornstarch. I believe cornstarch is more suited for sauces, not gravies. Browned flour is an alternative to roux. It can even be used in making gumbo! Definitely beginner friendly, but still a go to for pros!

Fork tender deliciousness every single time! That’s the result of this recipe. Try it for yourself! I serve it over garlic mashed potatoes! What do you prefer?

Happy Cooking,
B. Coop

5 from 1 vote

Pressure Cooker Pot Roast

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4 people


  • Roast:
  • 3-4 lb chuck roast
  • 4 TBS Worcestershire sauce
  • 3 TBS Cajun seasoning
  • 2 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp dried thyme
  • 3 Tbs vegetable oil
  • 1 roughly chopped onion
  • 1 roughly chopped bell pepper
  • 1 TBS minced garlic
  • 4 chopped celery stalks
  • 3 cups carrots
  • 1 cup dry red wine I use Merlot
  • 3 cups beef stock
  • 4-6 TBS Browned flour
  • Browned Flour:
  • 2 cups all purpose flour


  1. Browned Flour:
  2. Preheat oven to 400 F
  3. Pour flour into cast iron skillet or round cake pan
  4. Bake the flour for 45 mins to and hour checking the flour to stir every 15 mins of the baking time
  5. When the flour is lightly browned, remove from the oven.
  6. Refrigerate in an air tight container for up to 3 months.
  7. Pour Worcestershire sauce over entire roast
  8. Season both sides of the roast with the Cajun seasoning, onion and garlic powders, and thyme.
  9. Press the brown/sauté setting on the pressure cooker; adjust it to the highest pressure (around 310 F)
  10. Pour in the vegetable oil
  11. When the oil is hot, place the roast in.
  12. Sear the roast on ALL sides for 2-3 mins per side.
  13. Remove the roast from the pressure cooker.
  14. Reduce the pressure medium (around 284 F)
  15. Add in the onion and bell pepper
  16. Sauté until slightly browned.
  17. Add in the garlic and sauté for 30 seconds
  18. Pour in the red wine and stir to loosen the fond
  19. Stop the pressure cooker
  20. Add the roast back into the pressure cooker
  21. Pour the carrots and celery on top of the roast
  22. Pour in the beef stock
  23. Close the pressure cooker and ensure that the pressure release valve is locked
  24. Manually adjust the timing to 1 hour at HIGH pressure
  25. Once the hour is complete, all the pressure to release naturally for 20 mins. Then, release the pressure valve.
  26. Press the brown/sauté preset again
  27. Once a boil is reached, sprinkle in 4 TBS of the browned flour
  28. Stir until the flour is completely dissolved and the gravy has thickened*
  29. Turn off the pressure cooker
  30. Serve over warm mashed potatoes or rice
  31. Enjoy!

Recipe Notes

*For a thicker gravy, add an additional 2 TBS of the brown flour. Gravy will thicken more as it cools.

The BEST Beef Stew

Beef stew is one of my absolute favorite dishes to prepare! I love everything about the cooking process. The fresh herbs, simplicity of ingredients, and tender beef all make me happy! A lot of love goes into my pot! And I put even more into this recipe! Ready to try the BEST Beef Stew ever??!?

I’m not exaggerating. It really is amazing. I LOVE using a dry, red wine in my stew. I typically use Merlot or Pinot Noir. It really enhances the flavors in the beef. Alcohol cooks out with 20-30 secs, so it’s safe for the kiddies. 

NEVER buy stew meat! I repeat, NEVER BUY STEW MEAT!!! It never gets tender no matter how long you cook it. It’s basically just scrap meat from different parts of the animal that butchers package together and sell. Buy a chuck roast and cut that sucker up! Makes a huge difference!

Happy Cooking,

B. Coop

The Best Beef Stew
Serves 5
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
  1. 1 chuck roast cut into 1 inch chunks
  2. 2 teaspoons onion and garlic powder each
  3. 1 tablespoon Worcestershire Sauce
  4. 3/4 cup flour
  5. 1/3 cup vegetable oil
  6. 1 yellow onion chopped
  7. 2 teaspoons garlic minced
  8. 2 tablespoons flour
  9. 1 tablespoon tomato paste
  10. 1 cup dry red wine
  11. 4 cups beef broth
  12. 2-3 sprig thyme
  13. 3 potatoes
  14. 2 cups chopped carrots
  15. 1 cup chopped celery stalks
  16. 1 cup frozen peas
  17. seasoned salt and pepper to taste
  1. Season the beef with onion and garlic powder, seasoned salt, and Worcestershire sauce.
  2. Toss the meat in 3/4 cup of flour.
  3. Heat the oil in a pot.
  4. Brown meat 1 min per side. Do this in batches so that the meat actually browns and not just steams from overcrowding the pot.
  5. Remove from pot but leave the brown bits that are stuck to the bottom of the pot. **That’s called the “fond” (who knew it had a name??) it’s where all of your flavor comes from. Looks burnt, don’t be alarmed it isn’t.
  6. Now add the onions and minced garlic.
  7. Sauté till translucent.
  8. Sprinkle in 2 tablespoons of flour then stir for a few secs to cook out that flour taste. Add the tomato paste.
  9. Next pour in the red wine. **Don’t worry, the alcohol content of the wine will evaporate after 20-30 secs of cooking. My stew won’t make ya tipsy! However, you can use beef broth instead if you prefer. Only a 1 cup tho, for now.
  10. Allow it to come to a slight boil. This will loosen “the fond”.
  11. Stir until it starts to thicken. Keep the heat at medium.
  12. Add meat back to the pot. (the smell in your kitchen will be amazing at this point, you’re welcome!)
  13. Then, add in the beef broth and thyme sprigs
  14. Cover and allow to simmer for an hour.
  15. Remove thyme stems
  16. Add vegetables of your choice. I use potatoes, carrots, and celery.
  17. Taste and adjust your seasoning if needed.
  18. Cook for another hour or until meat and veggies are fork tender.
  19. If using peas, add them in during the last 10 mins of cooking time if frozen.
  20. Serve over rice or potatoes.
  21. Invite me over for dinner.
Coop Can Cook

Slow Cooker Beef Stew

Still rollin’ out these slow cooker recipes for my Cookies! Next up, Beef Stew. Correction: THE BEST BEEF STEW! No seriously! My beef stew recipe is like the Beyonce of beef stew recipes. Sooorrry! I ain’t sorry! Okay, stay focused Coop! Y’all know Bey triggers me. Back to the stew…

I’m often asked what’s my favorite thing to cook. This is it! I love, love, LOVE making stews. Just the combination of amazing flavor and tender meats with fresh veggies….ugh! I love it! I hope you will too! Oh! And this is a redo recipe. I posted a slow cooker beef stew recipe last year, but I wasn’t happy with it. I had to revisit it for you. And, this one is a winner! Praise the Lord! Okay, now go plug up the crock pot and get to cookin’!


B. Coop

Slow Cooker Beef Stew
Serves 5
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  1. 1 chuck roast cut into 1 inch chunks
  2. 1 T olive or vegetable oil
  3. 1/2 diced onion
  4. 2-3 chopped celery stalks
  5. 3-4 peeled and chopped potatoes
  6. 1 1/2 cup chopped carrots
  7. 1/2 cup of flour
  8. 1 tsp each of onion and garlic powder
  9. 1/4 cup Worcestershire sauce
  10. 1 tsp tomato paste
  11. 1/2 cup red wine
  12. 1 1/2 cup beef broth
  13. 2 sprigs of thyme
  14. salt and pepper to taste (of course I used Cajun seasoning instead)
  1. Season beef and pour Worcestershire sauce evenly onto meat
  2. Toss beef in 1/3 cup of flour; shake off excess
  3. Heat oil in skillet and brown beef on both sides; 1 min per side. Brown in batches. Do not crowd the skillet.
  4. Remove and add to slow cooker
  5. Add in onions and a teaspoon more oil if necessary
  6. Once onions are translucent, sprinkle in the remaining flour and stir for 30 sec
  7. Add in tomato paste, stir.
  8. Pour in the red wine.
  9. Heat until it simmers and starts to thicken.
  10. Once all of the fond (brown bits at the bottom of the skillet) are loosened, pour mixture into the slow cooker
  11. Add the veggies, thyme, salt, pepper, and broth into the slow cooker.
  12. Cook on low for 8-10 hrs or on high for 4 hrs.
  13. Taste and adjust seasoning if necessary
  14. Enjoy!
Coop Can Cook