Rating: 4.81 stars
126 Ratings
  • 5 star values: 108
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Recipe Summary

prep:
20 mins
cook:
2 hrs
additional:
10 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).

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  • Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.

  • Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.

  • Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.

  • Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.

  • To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts

700 calories; protein 47.6g; carbohydrates 71.3g; fat 24.9g; cholesterol 100.3mg; sodium 934.5mg. Full Nutrition
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Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2012
i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper. Read More
(92)

Most helpful critical review

Rating: 1 stars
05/06/2019
The meat was tough. I found the instructions confusing. Read More
(1)
126 Ratings
  • 5 star values: 108
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/04/2012
i made this two nights ago and my husband loved He said it tasted like his grandma's!! I changed the recipe a little by adding baby carrots and a little less onion. The meat really was fork tender and the flavor was so good. This recipe is a keeper. Read More
(92)
Rating: 5 stars
01/12/2013
I made this in an electric pressure cooker and followed the directions exactly, using a 3.5 lb butt roast. It turned out perfectly! This is my new go-to recipe for this type of roast. It's a family favorite. Read More
(73)
Rating: 5 stars
09/27/2012
This was fantastic! The pressure cooker method was easy and the drippings made the most wonderful gravy. I was nervous to try a recipe that nobody had rated yet, but really glad I did. My husband and I couldn't eat it fast enough, so delicious! Read More
(56)
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Rating: 5 stars
04/18/2015
Adjusted cooktime for my 2.2 lb roast; used only 1/2 pack of onion soup mix. Added beef consomme instead of water. Cooked 45 minutes on high, released pressure, added potatoes (quartered), 1/2 onion sliced & quartered and 6 carrots (peeled and sliced in 2" logs); also added 1/2 can of chicken broth I had left over from lunch. Cooked on high for an additional 10 minutes. Great! Could have done 9 minutes on the vegetables in my Cuisinart PC; they were soft - but not mushy. Will make again and might try a variation of this recipe adding a can of cream soup. Note: My husband said I should have cooked the roast a little longer in my Cuisinart PC so I will add about 10 more mintues next time before adding the vegetables. It could have been a little more tender. Read More
(32)
Rating: 5 stars
09/07/2013
I know this is a weird review to post, but I remade this recipe with turkey instead of chuck roast because it's leaner. I browned and pressure cooked it, but only for 30 minutes since it's a smaller cut of meat. It turned out incredible. I made mashed potatoes instead of roasted, but next time I will put the potatoes in with the turkey. Thank you for the inspiration to try the pressure cooker with turkey - delicious! Read More
(31)
Rating: 5 stars
12/22/2016
My husband said, "This is the best pot roast I've ever had." He doesn't like pot roast but he found this one to be "good" and with the gravy, he declared it "very good". I had a 2.2 lb chuck roast and I used Montreal steak seasoning for the salt and pepper rub. I used one package of Lipton Onion soup and about 1/3 packet of Lipton Beefy Onion soup. I cooked it in the Instant Pot on meat setting (high pressure) for 45 minutes and then let pressure come down naturally before putting in baby carrots, half a large onion, and large chunks of potatoes (3 large ones), and a sprinkle of celery seed and celery salt. I added some beef broth lifted the meat over the vegetables to make sure the vegetables were immersed. Then it was manual low pressure for 9 minutes and natural pressure release for 15 minutes and then I released the rest of the pressure and placed the meat and vegetables in a platter and made the gravy as instructed. It was tender, juicy and so delicious! My son and I ate more than we should - so yummy! Read More
(27)
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Rating: 5 stars
12/01/2012
This was a really good recipe. I made it exactly as written except I used the Onion Soup Recipe from this site by Mammakittyto3. This was also very good. I really liked this because the meat became tender without drying out. Thanks so much for posting this recipe Read More
(20)
Rating: 5 stars
09/15/2013
I acquired a good pressure cooker from a thrift shop and it is better than the one I bought new. This recipe did two things. I got great instructions to use the pressure cooker and it is a great recipe. It was very delicious. Everyone loved it. The meat was so tender and infused with the Onion soup flavour. I found a new Lipton Herb and Garlic soup and I plan to try it this way. Ya gotta love Lipton. Bon Appetit. Read More
(13)
Rating: 4 stars
02/05/2013
My 3 lb rump roast was slightly frozen so it took long time to get pressure so I over cooked it some but it was very yummy. The carrots which are my favorite were amazingly good. I did add 1 packet of brown gravy mix (dissolved in water)when I added veggies and omitted the flour gravy step. My husband loved it. Meat was from local farm. Read More
(13)
Rating: 1 stars
05/06/2019
The meat was tough. I found the instructions confusing. Read More
(1)