VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.

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  • Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.

  • Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Nutrition Facts

450 calories; protein 25.1g 50% DV; carbohydrates 38.3g 12% DV; fat 21.8g 34% DV; cholesterol 77.5mg 26% DV; sodium 310.6mg 12% DV. Full Nutrition
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Reviews (169)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2012
Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I also, "kicked it up a notch", by rubbing kosher salt, ground Indian Malabar peppercorns and some Emeril's Essence onto the meat before browning. Threw in some chopped celery with the veggies and it was Yummy!! Had that good, spicy but not SPICY, taste along with the traditional flavors, really Good!! Will be using this recipe again and again! FYI; even though she doesn't specify in step 3, I used low pressure for the last 15 minutes, the veggies came out perfect! Read More
(205)

Most helpful critical review

Rating: 3 stars
04/01/2016
This is a terrific base recipe, but needed a bit more umph in the flavor profile. I made a four pound roast in an electric pressure cooker for 40 minutes on high pressure with a quick release, then threw the potatoes and carrots in for another 8 minutes on high pressure and a natural release. It was extremely tender but I had to add about a tbsp of steak seasoning, a tsp of garlic salt and finished it off with 2 tbsps of flour to the "juice" to make a gravy. The next time I make it, I'd probably throw in two or three stalks of celery, some mushrooms, about four cloves of garlic, a tsp of dried basil, 1/2 tsp of thyme and maybe two bay leaves (in addition to the steak seasoning, garlic salt and flour to finish it off). Read More
(156)
217 Ratings
  • 5 star values: 137
  • 4 star values: 51
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
11/08/2012
Reallly great recipe! I added my own little twist, sauteed a couple of chopped cloves of garlic in the oil and took them out to brown the meat, added them back in with the broth and onions. I also, "kicked it up a notch", by rubbing kosher salt, ground Indian Malabar peppercorns and some Emeril's Essence onto the meat before browning. Threw in some chopped celery with the veggies and it was Yummy!! Had that good, spicy but not SPICY, taste along with the traditional flavors, really Good!! Will be using this recipe again and again! FYI; even though she doesn't specify in step 3, I used low pressure for the last 15 minutes, the veggies came out perfect! Read More
(205)
Rating: 5 stars
03/08/2015
I made a few adjustments to this recipe, because I wanted somethingI could do all at once. I cut the carrots and onion into large pieces and put them in the bottom of the cooker place the roast on top and used new potatoes left whole and put them on top of the roast ...cook under full pressure for 1 hr 15 or so for a 3 lb roast. As long as the skin on the new potatoes is not broken they stay intact and still absorb all the flavor, and I don't have to cool the pot down. My family love the potatoes they are soft and fluffy when you cut into them. Read More
(203)
Rating: 3 stars
04/01/2016
This is a terrific base recipe, but needed a bit more umph in the flavor profile. I made a four pound roast in an electric pressure cooker for 40 minutes on high pressure with a quick release, then threw the potatoes and carrots in for another 8 minutes on high pressure and a natural release. It was extremely tender but I had to add about a tbsp of steak seasoning, a tsp of garlic salt and finished it off with 2 tbsps of flour to the "juice" to make a gravy. The next time I make it, I'd probably throw in two or three stalks of celery, some mushrooms, about four cloves of garlic, a tsp of dried basil, 1/2 tsp of thyme and maybe two bay leaves (in addition to the steak seasoning, garlic salt and flour to finish it off). Read More
(156)
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Rating: 5 stars
01/24/2013
I made it with 2 lb of carrots and 2lb of potatoes. I added 2 tsp of tomato paste and 2 tsp of soy sauce instead of the Worcestershire sauce. I browned the onions. Everything else i followed the recipe. When i make it again i will add a bay leaf and some thyme. Read More
(90)
Rating: 4 stars
01/17/2015
Great base recipe. I made a few adjustments to accommodate our tastes and cooking at 4500f elevation. I added a small can of V8 juice to the broth and added two stalks of celery with the onion. I added garlic powder rather than onion powder (I was out of fresh garlic) I like my vegetables a little firmer so I cooked the roast for 45 minutes, then added the vegetables and cooked for another 5-10 minutes. I transferred everything to a serving dish, whisked 2T flour into the broth and brought it to a boil, then simmered for 10 minutes to thicken the gravy. This gave just enough time for the meat to rest before I sliced it. No leftovers! Read More
(74)
Rating: 4 stars
11/25/2012
I quarter spuds and bring pressure back up and cook them about 6 min.Any longer and u end up with potato mush.Also use a couple of Onion Soup in the begining Read More
(67)
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Rating: 4 stars
03/14/2013
I made this great recipe and in addition made it more versatile by adding 2 additional cans of broth (if your cooker can safely hold it)and delay the addition of worcester sauce until after the roast is fully cooked. After the roast is fully cooked pour off the extra 2 cans of broth into a bowl and cool (refrigerate) which will bring the fat to the top for easy skimming. Use the fat free super-flavored beef broth as a base for all French Onion soup recipes. All French Onion soup recipes will be kicked up a notch or two and will never taste bland. Read More
(52)
Rating: 5 stars
10/29/2013
Followed the recipe as written. Very easy and excellent results. The meat was very, very tender--the 6-year-old who usually doesn't like meat asked for more. Potatoes were done perfectly. Carrots were very soft, but still tasty. Popped a spaghetti squash in the oven the same time I started the pressure cooker and with very little effort ended up with a lovely autumn supper. Thanks so much for sharing this recipe! Read More
(47)
Rating: 5 stars
09/23/2016
I did make some changes, I quartered an onion, peeled and chopped in half some large carrots and chopped some celery into about 3 inch pieces and put them all in the bottom of the cooker. I sprinkled the ranch dressing mix on both side of the roast and seared it in a few tbsp of oil in a skillet and then transferred it to the cooker. I put about 5 rinsed golden potatoes (whole) on top of the roast. In a seperate bowl i mixed together 1 can beef consomme, 1 package brown mushroom gravy mix and about 2 large tbsp tomato paste, 1/4 cup water. Then i poured all of that into the cooker. I cooked it for 42 minutes and it was incredible. the potatoes were perfect! the meat fell apart. i kept the leftover meat and shredded it with whatever was left of the veggies and the last potato. the next night i simmered all of the left overs in the broth as i had a good amount. I added in cooked egg noodles and we had soup for dinner. it was amazing. this will get made very often! Read More
(41)
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