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

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Pressure Cooker Pot Roast

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 4 people

Ingredients

• 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

Instructions

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.

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