Make delicious pot roast in a fraction of the time it would take in an oven with this top-rated pressure cooker pot roast recipe.
Pressure Cooker Pot Roast Ingredients
These are the ingredients you’ll need to make this easy pressure cooker pot roast recipe:
- Oil: This easy recipe starts with two tablespoons of vegetable oil (for searing the meat).
- Roast: You’ll need a 3-pound boneless beef chuck roast, trimmed.
- Seasonings: Season the chuck roast with seasoned salt, onion powder, and black pepper.
- Broth: Use store-bought or homemade beef broth.
- Worcestershire sauce: Worcestershire sauce takes the savory flavor up a notch.
- Vegetables: Cook the pot roast with an onion, potatoes, and carrots for a complete metal.
How to Make Pot Roast In a Pressure Cooker
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make pot roast in the pressure cooker:
- Heat oil in the pressure cooker and sear the meat on all sides.
- Season the roast, then add the broth, sauce, and onion. Seal the lid.
- Reduce the heat to low and cook on full pressure for 30 minutes.
- Lower the pressure, add the carrots and potatoes, and seal the lid.
- Return to full pressure and cook for 15 more minutes.
Cook’s Note
You can do Step 1 in a hot skillet over medium heat if you prefer, then transfer roast into a pressure cooker.
What to Serve With Pressure Cooker Pot Roast
This pressure cooker pot roast features meat and three types of veggies, so it can be served as a meal as-is. It would be great with a crusty bread to soak up all those delicious, beefy juices.
How to Store Pressure Cooker Pot Roast
Store your leftover pot roast in an airtight container in the refrigerator for up to four days. Be sure to store it with plenty of the juices from the pressure cooker to keep it moist and juicy. Reheat in the oven or in the microwave.
Allrecipes Community Tips and Praise
“So excited,” says Jacqueline Strayve. “This was my first homemade roast and it tastes just like my mom's.”
“So good,” raves LaVon. “It melts in your mouth! I didn't have potatoes, so I just went without. It was so flavorful and moist! Amazing! The pressure cooker made it so fast too!”
“It was excellent,” according to Topaz. “It took slightly over an hour including prep time, and tasted like it had simmered for hours. The meat was very tender, juicy, and very tasty.”
Editorial contributions by Corey Williams
Ingredients
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2 tablespoons vegetable oil
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1 (3 pound) boneless beef chuck roast, trimmed
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1 pinch seasoned salt, or to taste
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1 pinch onion powder, or to taste
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ground black pepper to taste
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1 (14.5 ounce) can beef broth
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1 ½ tablespoons Worcestershire sauce
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1 large onion, cut into 4 wedges
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4 large potatoes, peeled and cut into bite-size pieces
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4 carrots, peeled and cut into bite-size pieces
Directions
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Gather all ingredients.
![Ingredients to make easy pressure cooker pot roast]()
Dotdash Meredith Food Studios
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Heat oil in a pressure cooker over medium-high heat. Sear roast on all sides in hot oil until browned; season with salt, onion powder, and pepper.
![A seared boneless beef chuck roast in a pressure cooker]()
Dotdash Meredith Food Studios
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Pour in beef broth and Worcestershire sauce; add onion and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
![A pressure cooker with seared boneless beef chuck roast, beef broth, quartered onion, and Worcestershire sauce]()
Dotdash Meredith Food Studios
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Use the quick-release method to lower the pressure. Stir in potatoes and carrots and seal the lid; bring the cooker up to full pressure and cook for an additional 15 minutes.
![An open pressure cooker with beef chuck roast, chopped potatoes, and chopped carrots]()
Dotdash Meredith Food Studios
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Use the quick-release method again and transfer roast and vegetables to a serving dish.
![A pressure cooker pot roast on a serving platter with potatoes and carrots]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 450 | Calories |
| 22g | Fat |
| 38g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 450 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 8g | 39% |
| Cholesterol 78mg | 26% |
| Sodium 311mg | 14% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 5g | 19% |
| Total Sugars 4g | |
| Protein 25g | 50% |
| Vitamin C 40mg | 45% |
| Calcium 56mg | 4% |
| Iron 4mg | 24% |
| Potassium 1151mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
