Easy pressure cooker beef pot roast

    (129)
    1 hour 20 min

    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. Use any leftover beef the next night for tacos.


    7 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1.35kg boned, rolled beef topside or silverside, trimmed
    • freshly ground black pepper to taste
    • 1 pinch seasoned salt, or to taste
    • 1 pinch onion granules, or to taste
    • 400ml beef stock
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 large onion, cut into 4 wedges
    • 4 carrots, peeled and cut into bite-size pieces
    • 4 large potatoes, peeled and cut into bite-size pieces

    Method
    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, salt and onion granules.
    2. Pour in beef stock 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.
    3. 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.

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    Reviews & ratings
    Average global rating:
    (129)

    Reviews in English (105)

    by
    121

    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!  -  08 Nov 2012  (Review from Allrecipes US | Canada)

    by
    75

    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.  -  08 Mar 2015  (Review from Allrecipes US | Canada)

    by
    74

    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.  -  24 Jan 2013  (Review from Allrecipes US | Canada)

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