Perfect Pressure Cooker Pot Roast
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
GREAT RECIPE! The only thing I did differently was to add potatoes and carrots. (I wouldn't recommend adding carrots...they were a little mushy, but the potatoes were perfect!) A wonderful meal..everyone enjoyed!
Two yums up! I didn't really taste the dressing mixes, just beef. And moist tender beef it was. I may use a can of French Onion soup next time instead of the broth because I had more liquid than needed and it might make the gravy a little thicker and add interesting flavor (hmmm, it might not be enough liquid for the pressure cooker). Details in case there are other folks hesitant to use a pressure cooker: I was nervous to use a pressure cooker, not because of the old stories of peril (or the previous reviewers need to repaint the ceiling, LOL), but because it was a method I'm not familiar with. My chuck was 2 1/2 lbs., too large to brown in my 4 qt. cooker so I dredged it in flour and browned it in a skillet first. Other than the addition of 6 medium whole red potatoes (all that would fit), I followed the ingredient list. Because it was so full, it took a long time for the cooker to reach pressure and I had to keep the knob higher than expected (8-9 on an electric pressure cooker) to maintain pressure. The potatoes were creamy and tender, though some might consider them overdone. Now I'm disappointed there aren't more pressure cooker recipes here!
Ok, I thought the Dry Ranch and Italian packets seems really odd, but I made it because of the ratings! This was very flavorful-I added a bit of Gravy Master Seasoning and Browning sauce at the end when I thicked sauce because I prefer a "browner, more beefy flavor". I'm glad I did not trim fat, as the sauce was not greasy but I'm sure it added flavor. I also added one large CARROT which is mashed in to the sauce at end for a bit of sweetness. Served w/mashed potatoes and green beans. Very nice supper! Thanks.
My family and I loved this! The meat was sooo moist. Next time will adjust the seasonings, because it was a little too salty, but still excellent!
This is by far the best roast I've EVER had. I don't have a pressure cooker so I used my slow cooker and turned out great. It made lots of juice and the meat was so tender and moist. Thank you for sharing such a wonderful recipe!
Excellent recipe! I don’t have a pressure cooker so I cooked it in the oven at 350 for an hour and a half. I also added potatoes, carrots, yams & mushrooms. Turned out great. My boyfriend raved about how good it was. I passed the recipe on to a coworker, she went home that night & made it, after her family ate they called & thanked me for the fabulous recipe. Her husband told me to keep sending the great recipes.
I have been cooking this recipe (and variations of it) for over a year now and it is by far the best pot roast I've ever had. I do think the original recipe is salty (but make it this way the first time- it's still delicious and everyone has different salt sensitivity) so I usually leave out the Italian dressing and just use the ranch. Also, instead of beef broth, I use a tablespoon of beef boullion and about a cup of red wine. I think the wine cuts some of the salt and adds some depth. And if you have a few fresh tomatoes to use up, chop them up and throw them in. Honestly, I haven't figured out a way to mess this recipe up and it is the one thing that is constantly requested for big family dinners. Love, love, love it!
I have tried this recipe and by itself I would give it 3 stars because the combination of packets makes it too salty. It inspired me to try a revised version though so I used only onion soup mix, worcestershire sauce, garlic powder and onion powder and beef broth (14 ounces). Put the worcestershire sauce and pressed garlic cloves on the roast with onion powder and garlic powder. Sprinkle half of the packet of onion soup on both sides and rub in. Brown the beef in pan sprayed with Pam. If you use oil it will be too greasy because of the natural fat in the beef. Put in pressure cooker after browned with chopped onions, the rest of the onion soup and the can of beef broth. Cook according to the instructions below for 30 minutes. De-pressurize and open the pot, add the chopped vegetables (potatoes, celery and carrots and red onions) add a little water if it looks really low and pressurize again and cook for 15 minutes. I used my Tefal Clipso Control Pressure Cooker with the timer that I picked up while living in Asia and 45 minutes later by the timer we were eating the best meal ever!
Being a rookie I tried this out because I had just bought a pressure cooker. It was easy, quick and the best pot roast I have ever eaten. My wife, who is a very good cook was even jealous! After the roast was finished I took peeled potatoes, sliced onions and two small bags of baby carrots and put them in the remaining liquid and cooked them 15 minutes. They turned out awesome, perhaps a tad soft of me but very good. After I removed the vegetables I used corn starch as needed to make a very good gravy. For being inexperienced as I am this turned out very well.
I thought the ranch and Italian seasonings were a bit overpowering. I will try 1/2 a package or less and maybe omit the ranch. I thickened the gravy and added some kitchen bouquet for color. I actually baked it at 350 for 3 hours and added cubed potatoes and carrots for a complete meal. I’m sure you could do the same in the pressure cooker. Family loved it, I will make it again.
I added celery along with the onion. Since some reviewers indicated it could be salty, I turned off the pressure cooker at about 20 minutes, added 6 potatoes and some small carrots to absorb the salt. Reset the pressure cooker for another 20 minutes. It was perfect. The potatoes soaked up the extra salt. My husband said it was the best pot roast I ever made. Thank you for this recipe.
Incredible !! I was certain that no one could cook a pot roast in 45 minutes. Boy was I wrong. 45 minutes and it was perfect. Tender and tasty.Strange recipe. Who ever thought of throwing a bunch of dry mixs on top of a hunk of meat and blasting it in the pressure cooker for only 45 minutes. It was inexpensive, EASY and great tasting. I'll just have to remember not to remove the weighted valve off the top of the cooker before the pressure is released. I will make this again next week-end while I am re-painting the kitchen ceiling. Definitely a 5 star with a bullet.
Very impressed! I cooked the roast (2.5lb largest store had) for 40 min and then following another's advice, cooled 5 min, released pressure & added 6 peeled/cubed potatoes & baby carrots. Brought back up to pressure (high) for 15 min, cooled 5 min & released pressure again. Baby carrots were a bit soft, potatoes were perfect and the meat was so tender and delicious! I used a baster to take all of the cooking liquid out and used cornstarch to thicken for gravy. Will make this often!! NOTE: common packet sizes are ranch = .4oz, italian = .7oz
WOW! I believe in following these recipes to the tee. If you need to modify, then post a different one... This was spectacular! My family is sooo stuffed and so happy! Thanks. A Keeper.
This was such an amazing and delicious dish! I've made roasts before - even in the pressure cooker - but this was the favorite of them all. My brother in law made it the week before and he told me he got it from here so I thought I'd give it a try for a dinner party I was having. I stuck with the recipe and only made a few small changes. I did use everything low sodium. I used half of the seasonings to dry rub and marinate the roast for 2 hours in the fridge before browning it. To the ingredients I added 1 cup of Merlot wine and added a few chopped carrots and some fresh chopped mushroom. It came out perfect. I added a little flour to the gravy to thicken it up before serving. Served it with garlic mashed potatoes. We ate it all! Definitely making this again, especially for guests. Thanks for recipe!
LOVED THIS!!! Made just as directed but added a can of diced tomatoes, a tbs celery seed and did half beef broth/half red wine. Took advice of others and put some corn starch into the pan after removing the roast for gravy (love my immersion blender!). Served with buttered noodles. Grandma, husband and two college age sons ate every last scrap of a 3.5 lb roast! I am not join to change a thing from the above and will definitely make again. This was my first experience using my pressure cooker for a pot roast as I have always used it only for canning. Thanks for such a great recipe!
I have a new completely sealed pressure cooker (Kuhn brand). It doesn't have a rocker or a whistle unless you've gone over pressure and the blowoff valve opens. With this type of pressure cooker, 45 minutes was way too long. I'm going to reduce the time to 24 minutes next time I make this and see if that helps.
I have made and eaten many good pot roast in the past but this is the best I have ever had. I added garlic to the onions and I used beef stock. After cooking for 50 minutes I cooled the cooker and added potatos and carrots and cooked another 15 minutes. The dish was so rich it was to die for.
This is a SIMPLE recipe and tastes delicious! I used 1/2 Tablespoon of onion powder instead of real onions because onions get soggy in the pressure cooker. I cooked the roast on the second ring for thirty minutes, did the quick release method (cold water) and then added carrots and quartered roast potatoes. Then I brought it to the second ring again and cooked for 15 minutes. Then used the quick release method again. SIMPLE and DELICIOUS!
So easy, and good enough for company. Everyone loved it. Our priest (who was over for dinner) even asked for the recipe. I browned the onion as well as the roast. I also added two packets Italian and Ranch mix, since my packets were 0.7 oz., and used water because I didn't have any beef broth on hand. But, I forgot to add extra water, so the gravy turned out salty but still good. I'll use water next time too, since it was very flavorful and I'm afraid the broth would increase the saltiness again. Check your pressure cooker's cook time. I had to cook a 4 lb. roast on high for 60 minutes.
Awesome recipe, I added 1/2 can water before closing the pot and a half lb of mushrooms, and the gravy came out absolutely AMAZING!! Also, my pot roast was frozen, so I added 20 min to the cook time and simmered for 15 min with the pot open... Totally amazing! :) Thanks!
OK this was my 1st time ever using a pressure cooker. I really didn't think it could cook a pot roast in 45 minutes.. Since mine was 4lbs I cooked it for 1 hour. Now I did do some changes to the recipe, I rubbed in Lipton Soup & the Spicy Ranch dressing only used half a pack of both didn't want it to be too salty. I also added red wine to the broth added little more than liquid than this recipe called for but still was no more than 1/3 of the pressure cooker...OMG this turned out so good. I added the potatoes and the carrots last 15 minutes of cooking. The veggies came out perfect.. I served this with dinner rolls and Brussel Sprouts in a butter chicken broth sauce topped with crumbled bacon.. Since I did this on the fly this afternoon went to the market (Aldi) bought my Roast. I am going to marinate it overnight before browning & cooking it in the pressure cooker
This was my first time using a pressure cooker and after making this recipe I will retire my crock pot. The meat was so flavorful and perfectly cooked. I used corn starch to make gravy with the juices and this just made an amazing meal even better.
The first time I tried this recipe it turned out absolutely delicious. Nice an moist and the gravy it made was wonderful. A bit salty but that can be adjusted by using low sodium products. I tried it again a second time and it was tough. I did cook it at a lower heat and I am not sure if it was the same cut of meat I had the first time. Definitely a keeper. My husband is a hunter and I plan on trying this with venison.
Scared to use a pressure cooker but this turned out perfect! I added red skin potatoes & carrots ontop of the meat along with 3 cups beef broth & 1 cup red wine. I didn't use the dry ranch dressing, added 1/2 tablespoon onion salt. Cooked for 50 minutes on high heat. Glad I added the 4 cups liquid because it was getting close to drying up!! I cooked a 3 1/2 pound roast.
OUTSTANDING!!!...one modification cook time reduced to 20 on a 2lb roast was cooked just fine.
This recipe is the first thing I decided to make in my new pressure cooker and boy was it a success!! So flavorful and tender! I made it exactly as instructed and the only changes I made for the next time were to double the beef broth, add a little garlic, and carrots. YUM!!!
Way too salty!
Terrible! If I could give it a NO STAR I would. The meat was boiled! Find another recipe, this one is the pits. Yes, I followed the recipe as directed. Still in a state of shock, all that money spent on the meat just wasted.
Loved it! Didn't change it a bit...very easy.
My husband and I decided to try the pressure cooker we received for Christmas, it was our first time to use a pressure cooker, WOW the roast came out amazing! We added carrots and potatoes and a little red wine, it's just wonderful. The fact that I can make this after work, with the help of the pressure cooker, puts it over the top!
Great recipe! Did not have Italian Seasoning, used Onion soup mix instead. Added a can of gravy, plus the broth. The Whole family loved it. I cut up and threw sauce and beef in with cooked egg noodles. Delish!!! Thanks.
I've made this over and over and it never dissapoints. I always use a chuck roast and make sure to trim all the fat off of it so the gravy isn't greasy. Easy and delicious.
so good! based on reviews, i used 1/2 of each packet of italian/ranch dressings, the full gravy packet (i used mushroom) and i also added celery and about 1 cup red wine. i cooked it for 35 minutes, then let the steam out and added carrots for the last 15 minute of cooking. amazing. will definitely make again! so much faster than cooking it in the dutch oven/slow cooker. thanks for sharing the recipe!
This is an exceptionally good recipe and is easy with the pressure cooker. I typically make it with mixing all the dry packets together using only half and saving the other half for the
This is nearly the same as the recipe I religiously use in the crockpot! The only exception is I don't use any oil. Rub the roast with the three packets mixed and add rest to the crockpot. To reduce the saltiness I use 2 cups of water in place of the broth and rump roast or bottom round instead of chuck (less fat). It's a family favorite and has been for years. I serve with egg noodles or dumplings. Delicious and easy. I can make it on the way out the door in the morning.
This roast was awesome... My mom bought me a pressure cooker because I work full time and have 6 kids and I have never used other than making artichokes because I've heard horror stories about the lids blowing off, etc... I tried it last night with this recipe and my whole family loved it!!!
This was so delicious! I have made this recipe with the pressure cooker and crock pot and both times it was so tender and yummy! I followed others suggestions of using low sodium broth, and think it helped give it the right amount of taste. It is such an easy recipe to follow for beginner cooks like me! I would definately make it again!
It was really good! I used Beef Broth, pkg dry onion soup,pkg beef gravy, yummy. I also follow the one sug. to cook on pressure for 30 min. and then add the carrots and potatoes back up to pressure for another 15 min.The veg. were perfect that way:)Also thickened with corn starch,gravy was just mouth watering.
absolutely wonderful. will be making again.
This was very good. Made this just a recipe stated, only change was Turkey gravy because was all I had. I will use the leftovers for sliders.
I had NEVER had a good turn out of pot roast. I had also NEVER owned/used a Pressure Cooker before. The pot roast was WONDERFUL ....well so says my family. Thank you for the recipe. I will be using my pressure cooker for pot roast and more!
Fantastic every time!! So tender and tasty. BOTH of the twins love it. Add potatoes and/or carrots for the last 10 minutes for a change-up. YUM!!!
Made this last night for dinner. Amazingly good!!! Even my children raved on how good it was. Based on others' reviews, I did make one adjustment to the recipe...I left out the Italian seasoning packet; used only the Ranch and brown gravy packets. Delish!!! I love to cook using my pressure cooker...the meat is always so tender. Yet, until last night, I had never made a beef roast in it. Well, using a pressure cooker is now my new favorite way to make a roast and this is my new favorite roast recipe. Will definitely make again!!
Easy and the meat was tenderl but must say it was too salty due to the packaged seasonings. Easy isn't always the healthiest way to go. :(
This was the best Pot Roast I've ever made, but I did it in my slow cooker. I also used Rita's idea of rubbing half the italian & ranch dressing mixes on the meat. I left it refrigerated overnight. The next morning I seared the meat & put it in the slow cooker with two sliced onions. I couldn't find brown gravy mix, so used mushroom gravy & the beef broth. It cooked for 10 hours and my husband called it "heaven".
This was wonderful. The only thing I did slightly different was add veggies.After about 40 minutes in the pressure cooker I took it off the heat, removed the meat. Added peeled red potato halves, 1 celery stick sliced, and carrots. Along with 1 1/2 cups additional beef broth.Placed the meat back on top brought pressure back up, reduced heat to low/med and cooked 30mins. I made gravy with the remaining juices.
I've never used a pressure cooker before, but really enjoyed using it and making this great dish. I did not make any adjustments and it turned out moist, flavorful and was so tender. I will make it again. Awesome leftovers!
Very easy and awesome taste. I made this for our church's "host the homeless" evening. I made two roasts - the first exactly to the directions. The second I took another suggestion and used the spices as a rub and put in the fridge while the other cooked. Both were incredible. The rub was more intense in flavor and thicker in juice (but then we also cooked it higher because we were running late). It is an wonderful recipe that now has my fellow church members thinking I'm an incredible cook! Thank you for sharing it!
I'm very sorry, but my family did not like this recipe at all. Cooking the potroast for 45 minutes seemed to be too long as the meat was very dry. In addition, the seasonings seem to give the meat a sour taste, even though I cut them in half as some reviews had suggested. Perhaps it was the ranch dressing that gave it that flavor. I could see using the pressure cooker method with french onion soup and gravy mix and cooking it for a shorter time.
This is a good recipe but I added carrots, parsnip, celery, crushed tomato, potato and garlic and it came out even better
Very good recipe, I followed the recipe to the letter only substituting Knorr Pfeffer sauce mix for the dry gravy mix. Not owning a pressure I cooked this in the oven @350 and even left in a little longer - it still was very moist. I added baby carrots, red potatoes and mushrooms the onions to round out the meal. I also added two celery stalks to absorb the salt, which must have worked since it didn't seem salty at all! My DH raved about the gravy (which I didn't even have to thicken)and my picky six year old asked for seconds. My kitties even loved it >^..^< This is my new pot roast recipe - thanks for sharing it with all of us.
I love love love it! It’s Uber salty so trying to figure out how to cut back on the salt somewhat. Otherwise, its da bomb!
Loved it! so tender. I didn't have gravy mix so I substituted 1 1/2 Tb of better than boullion beef flavor, and 1/2 cup red wine.
I didn't do this in a pressure cooker but in a slow cooker instead and it was amazing! The ingredients made it so flavorful and tender. And it's very easy to throw together.
This is the first meal that I have made in my pressure cooker and I can't tell you how good it was! I added carrots and potatoes in the last 15 minutes of cooking. YUMMY! Thank you for posting.
I was being a little 'snobby' in regards to the ingredients in this recipe and almost didn't try it: I didn't think the "pre-packaged" seasonings could possibly make a 5 star recipe. But I was looking for something really easy to slow cook with the chuck roast I had bought at a great price, and wanted to try something new. The only thing I changed was the cooking method. I browned my roast on all sides and then put all in my slow cooker for 5 hours on high. Wow, great flavored broth! Will make this again!
So delicious, and very easy! I changed it by making some broth using beef cubes instead of the canned. It still tasted great, although I think the bullion made it a bit saltier than it might have been otherwise. My husband and I were both devouring the tender meat, we couldn't believe it only took 45 minutes to make! There was a lot of juice and it wasn't thin, so we were able to spoon it over like gravy without any extra effort. YUM! We're going to have the leftovers for lunch today. This will become a weekly dish, I'm sure!
i used this recipe mainly to know how long to cook a pot roast in a slow cooker. it was perfect! loved it! can't wait to make another one! so tender!
I loved this easy roast. I mixed the packets together and "dredged" the raw roast in my fake flour mixture of the packet ingredients. I heated my oil and seared off the meat on all sides. I then added the chopped onion and beef broth, I also added 1/2 cup of red wine (I used Marsala) and 1/2 cup of V8. I cooked it as normal in the pressure cooker and it was spectacular. I then pulsed all of the dripping in my blender and put it on the stove with a teaspoon and a half of cornstarch to thicken. This made an excellent gravy. No extra salt needed. It wasn't too salty, but for those with salt issues, pick up the reduced sodium packets, its too good to pass up.
This recipe was great!!!! I read the other reviews on it being too salty. I didn't find that to be the case. The only size dry Italian salad dressing mix I could find was 0.6 oz so that's all I put in there. Which might have helped it not be too salty. This was so good, it fell apart like it had been in the slow cooker all day. Yummy!
Great recipe! I coated the roast with soy sauce for a few seconds (thank-you Lorna Sass) to save having to brown the roast before placing the roast in the pressure cooker. I used the 45 minute cooking time at pressure but then I let the pressure drop naturally (about 12 minutes) before opening the cooker. I removed the roast and wrapped it in foil for few minutes. I pureed the veggies with a small amount of the cooking liquid for gravy. I only sliced as much as needed the first night and the rest made great sandwiches for the week. This recipe is a keeper.
This recipie is definately one that I will be making til the end of time. I did make some adjustments though. I eyeballed about 2 cups of a cabernet sauvignon to the rest of the braising ingredients. Because of all the sodium in the seasonings, I also added about 1 to 1 1/2 cups of water. The wine made it 5 star! If you live near a Trader Joe's, they have a SUPER cheap but VERY tasty C.S. called Charles Shaw or better known as "2 buck chuck!" Enjoy! PS: Turn the heat off about 8 minutes before the timer goes off. TRUST ME!
This exceeded our expectations. My father said it was "the best roast he ever had!". So tender for 45 minutes! The only think I did outside the recipe is to use 2 gravy packets instead of one. We made gravy with the drippings that was to die for! Thanks for sharing this recipe and now I love my pressure cooker, can't wait to try more things in it.
Wow this was the first recipe I used in my pressure cooker. WOW again, it was great. I recommend this for even the picky eater. Good stuff.
Awesome! Big hit even with the kids. I used a Tri-tip, added potatoes and carrots, and it was fantastic!
This recipe was great...I added an extra can of beef broth, a few potatoes, and a good handful or two of baby carrots...the fiance had just gotten back from a camping trip and said it was the best thing he's ever eaten!
The only change I made was to use non-fat, low sodium beef broth. The roast came out perfectly. It's the first time I've made pot roast in my pressure cooker and I will be making this again.
I made this last night for supper. It was very good but somewhat salty - and for me, that's saying something because I'm a salt addict! I made it as close to the recipe as I could but I didn't have brown gravy mix so I left it out. The meat was very tender and after it was done I took the meat out and added about 4 carrots cut into large chunks and cooked them till done then thickened the gravy. I served this with the carrots as the vegetable, some mashed potatoes and the meat. It was very good. Don't know what can be done to reduce the salt because the mixes add a lot of salt - that's why I try to avoid mixes like this. Next time I'll try to find at least a salt free dressing mix. I will make this again with modifications. Thanks for a great recipe I can work with!
Hubby Loved it and it was quick, easy and full of flavor. I have not used a pressure cooker before and this was a great meal.
This is an excellent recipe, The personal touches I gave were: using reduced sodium beef broth & reduced sodium brown gravy mix. I also followed one of the reviewers & cooked meat for 30 min, added 3 lg potato & 6 lg carrots & cooked for an add'l 15 min. I thickeed the gravy w/ a small amount of milk/flour mixture. It was a great tasty dinner that'll I will surely make again.
This came out pretty good. I didnt use any thickeners to make the gravy, I just used my stick-blender to puree the onions into the juices and that worked fine. I will definately make this again.
I made this for dinner last night - it was SO GOOD! I followed another reviewer's tip and rubbed half of the seasoning mix on the roast a few hours before actually cooking it. I did not find it to be salty at all and the gravey was perfect without adding flour or cornstarch (I added some mushrooms to the gravey). This was my first time using a pressure cooker - I don't think I'll ever make my roasts in the oven again! Oh, one unexpected surprise, my roast was almost half the size that it went in after it was done cooking. No leftovers - this recipe is a keeper.
I did this in my crockpot and it was excellent. I added some red wine in place of half the beef broth and thickened the suace with some cornstarch. I also added a few tbl. of creme freche at the end. Don't salt the roast before browning coz the mixes are really salty. Iv'e made this a few times and given the recipe to many friends and everyone loves it.
LOVED IT! Highly recommend
Will try to lower salt content next time.
MamaShea this is outstanding. Made it to the letter. The meat (shoulder roast) was fall apart tender and the gravy was perfect. I did add carrots and potatoes after 35 min and after reaching steam, cooked another 10 min. Thanks for sharing. This will remain number 1 on my pressure cooker recipes.
Used this recipe with my power pressure cooker I bought from an infomercial. This recipe had fewer ingredients than the one that came with the pressure cooker. It was really good... flawless. The whole family loved it. Thank you so much for sharing!!!!
Followed this recipe verbatim and it turned out "Ok." Between the gravy mix and the dressing mix, that's a lot of sodium. I'll do this one again, eliminating one, the other, or both.
Long time dude, first time pressure cooker. Super simple and super good. Very impressed for the minimum amount of work. I used all reduced sodium packets and broth and still turned out wonderful
First tried the recipe, following it to the letter. Just tried it again this evening with a two adjustments: First added 1C of Austrailian Shiraz (any red wine will do). Second: Added whole, small red potatoes on top of the meat. cooked for 60 minutes under pressure. Worked great!!
Very, very good but I didnt use a full packet of dry Italian dressing mix (I make my own dry Italian dressing mix and used a tablespoon or two) and skipped the packet of gravy mix. I dont like food very salty so this made it perfect and it still had tons of flavor. Pot roast made in the pressure cooker is seriously the best!
delicious! I don't have a pressure cooker, so I eliminated step one and threw the meat (still frozen) into the slow cooker on low for 10 hours with all the ingredients plus a cup of water. At the end of cooking, the sauce was a little thin so I thickened it up with some cornstarch and voila! Dinner was served...and it was delicious at that! Thanks for the recipe!
I made this in the crockpot instead of the pressure cooker,and it was great. I used red wine for the liquid and added some beef base to get a beefier flavor. I put in whole cremini mushrooms and added some chopped red bell pepper. Otherwise I followed the recipe and it was delicious. I added only a tiny bit of extra salt, and it was not too salty. Hubby kept saying how good it was. I did use a rump roast instead of chuck - less fatty and it was on sale.
This pot roast was very good in the pressure cooker and as written. I made the recipe a second time, added carrots and potatoes, and threw it into a slow cooker and it was awesome. No leftovers that night!
I used flour instead of the gravy mix. I also roasted some veggies to serve with the roast!! This is a simple and comforting meal for the cooler weather in the upper midwest!
This is excellent! I combined this with another recipe for 'poor man's beef burgundy' use the ranch dressing, onion soup mix and one bottle of beer. Wonderful flavor!
This pot roast was delicious! I made it according to the recipe with no changes. The prep was quick and easy, and then I played with my son while keeping an eye on the pressure cooker. I didn't think it was possible to cook a pot roast in just 45 minutes, but the meat was tender and my 20 month old son, husband and I loved it! I now have a new standby for an easy meal! Thanks for the great recipe!
The meat turned out great, nice and tender and in such short time! This is a truly easy recipe. I can't decide if I liked the flavor combo of ranch and italian, but I am used to a simpler flavor with my roast. I also added carrots, potatoes and onion and the result was wonderful. I will definately try this again.
This was really good. The only packet of gravy I had was chicken gravy, so I used that and it was really good. My husband and son really liked it to. It was so much faster in the pressure cooker and was very fast and easy to make unlike some recipes.
Excellent flavor! I used the slow cooker and it was perfect.
EXCELLENT! I didn't have ranch mix on hand so I substituted with an envelope of dry onion soup mix. Very tender and hubby loved it.
I have had my pressure cooker under the cupboard for a long time. It will be used much more now. This was a wonderful recipe. My 9 year old grandaughter raved about it to her Mom and my husband loved it too. I agree it was salty, but I used the beef cube with water for broth. Will definately make it again it was fabulous. Thanks for the recipe.
I thought this was really good. I usually just make pot roast with the little flavor packet and bag, and wanted to try something different. This turned out about the same to me; It was good but no better than the easier version, so I will probably just stick to that. But it was good.
I made this recipe, and the meat was very good, but the gravy, using the packets, was too salty. I called all the companies and asked for lower sodium, and they said they would pass it on. If anyone can give me advice on lowering the sodium while still using the packets, it would be appreciated. Also, I added the onions when I browned the roast, and I added two large potatoes to the pot. They turned out perfect. Must be large or they will fall apart.
Fabulous; really, really fabulous. That was my husband's review. And I know his mom made the best pot roast ever - he said it was better than hers, which was his childhood favorite. Why? I've been cooking for over 30 years and using the pressure cooker keeps the roast much more moist than a three hour oven stint will. I cut back the dressing mixes to just a teaspoon each, to limit the salt, but kept the full package of brown gravy. I rubbed the roast in the dry mix and put it in the fridge for three hours (but probably not necessary for success.) I then browned the 3-lb roast in a separate dutch oven, a little bit burnt to bring out the meat flavor - then transferred it to the pressure cooker. I then deglazed the seared juices in the dutch oven (really just a big deep wide pot) and when the full 60 minutes of high on the pressure cooker was up, and the roast rested 10 minutes, I added the pressure cooker juices to the dutch oven and made the gravy there on the stovetop, thickening it with some cornstarch dissolved in water. Then added the roast to the finished, hot gravy. The added dry salad dressing spices added a richness to the flavor and made for a great gravy. Want to impress someone with your cooking skills? I think this one is a fool-proof winner that everyone will love. Five stars for sure.
Excellent....followed recipe exactly. Resulting gravy in pot was perfect and needed no thickening. Made carrots and scalloped potatoes on the side with a great sald. Perfect meal.
4th time I've used this recipr and 4th time a big hit. 3 of the 4 times I used Italian dressing from the bottle and still real tasty but not over whelming. The texture (tender) and juciness (not dry) is enjoyed but picky folks (my daughter) too. i If your a "how does this work" type person, I suggest looking up the science behind pressurecooking and how different it cooks and flavors enter into the food. Of course, you modify with your other favorite spices like fresh garlic peices pushed into the roast.