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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


  • 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.