Easy Pressure Cooker Pot Roast
When life calls for hearty, no-fuss comfort food, this Easy Pressure Cooker Pot Roast delivers. Succulent beef chuck roast, perfectly seasoned, combines with tender potatoes and carrots to create a flavorful, soul-warming dish in record time.
Ingredients
- 1 3-pound boneless beef chuck roast, trimmed
- 2 tablespoons vegetable oil
- 1 large onion (cut into four wedges)
- 4 large potatoes (peeled and diced into bite-sized pieces)
- 4 carrots (peeled and chopped into bite-sized pieces)
- 1 14.5-ounce can beef broth
- 1 ½ tablespoons Worcestershire sauce
- Seasoned salt (to taste)
- Onion powder (to taste)
- Ground black pepper (to taste)
Directions
- 1
Assemble all necessary ingredients to ensure a seamless cooking process.
- 2
Heat the vegetable oil in a pressure cooker over medium-high heat. Sear the chuck roast evenly on all sides until browned. While searing, sprinkle the roast with seasoned salt, onion powder, and ground black pepper to enhance flavor.
- 3
Pour the beef broth and Worcestershire sauce into the pressure cooker. Add the onion wedges around the roast. Secure the lid and bring the cooker to full pressure. Lower the heat to maintain full pressure, cooking for 30 minutes.
- 4
Release the pressure quickly following the quick-release method. Incorporate the potatoes and carrots into the pressure cooker. Reseal the lid and return the cooker to full pressure. Cook for an additional 15 minutes.
- 5
Once cooking is complete, use the quick-release method again to safely lower the pressure. Transfer the pot roast and vegetables to a serving dish, arranging them for an appealing presentation.