Skip to main content New this month
Get the Allrecipes magazine

Jen's Pressure Cooker Pot Roast

Rated as 4.81 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 700 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  2. 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.
  3. 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.
  4. 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.
  5. Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  6. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 700 calories; 24.9 g fat; 71.3 g carbohydrates; 47.6 g protein; 100 mg cholesterol; 935 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 70
  1. 90 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 tend...

Most helpful critical review

It was so mediocre and it took a very, very long time to cook. I got a pressure cooker to help with cooking time and this took almost 4 hours. The end result was basically something from a slow ...

Most helpful
Most positive
Least positive
Newest

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 tend...

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 f...

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 husban...

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 sm...

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 ...

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 r...

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 ...

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 gre...

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 pac...