The first recipe we decided to try was Bob's Perfected Pot Roast. I'm not a huge fan of roasts and was a little hesitant to try it. But with a promise of ordering a pizza if it didn't taste good I decided I had nothing to lose. It took Aaron about 15 minutes to prep and the cook time was only 75 minutes.
The roast and veggies were fork tender, no knife needed. And the sauce? Oh, my. So flavorful and buttery good, I recommend smothering the roast and veggies with it. And if there's any left on your plate you can soak it up with a biscuit! So if you have a pressure cooker and are looking for a traditional Sunday roast recipe you've got to try this!
- 1 (2-3lbs) beef chuck roast
- 3 tbsp flour
- 2 tbsp olive oil
- 1 1/2 cups beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp minced garlic
- 1 tsp salt
- 1/4 tsp black pepper
- 6 redskin potatoes
- 1 yellow onion, thickly sliced
- 2 cups baby carrots
- 2 ribs celery
- 1 tbsp cornstarch
- 2 tbsp water
- 3 tbsp butter
1. Sprinkle roast with flour that has been generously seasoned with salt and pepper.
2. With the pressure cooker lid off, heat oil on high (or brown) until sizzling. Place floured roast in the cooker and brown on all sides.
3. In small bowl mix beef broth, vinegar, garlic, salt and pepper; add to pressure cooker. Lock lid and set for 75 minutes on high.
4. Perform a quick release. Add potatoes, onion, carrots and celery to pot roast, re-secure the lid and set for 5 minutes on high.
5. Let cooker release naturally for 10 minutes before releasing any remaining pressure.
6. Transfer pot roast and veggies to serving dish. Set cooker on high and whisk cornstarch, water and butter into remaining liquid. Simmer for two minutes and let stand for 5 minutes to thicken. Serve over roast. Enjoy!