Quick Pressure-Cooked Pot Roast

1. 1

   Assemble all the ingredients.

2. 2

   Warm oil in a pressure cooker over medium-high heat. Brown the roast on every side in the hot oil; season with salt, onion powder, and pepper.

3. 3

   Pour in the beef broth and Worcestershire sauce; add the onion and lock the lid. Bring the cooker to full pressure. Lower the heat to maintain full pressure and cook for 30 minutes.

4. 4

   Use the quick-release method to release the pressure. Stir in the potatoes and carrots and lock the lid; return the cooker to full pressure and cook for an additional 15 minutes.

5. 5

   Use the quick-release method again and move the roast and vegetables to a serving dish.

• Calories 273.35 kcal Moderate
• Protein 37.04 g Good Source
• Carbs 3.63 g Moderate
• Total Fat 12.46 g Moderate
• Saturated Fat 2.74 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 112.26 mg High
• Sodium 311.85 mg Moderate
• Fiber 0.47 g Low Source
• Sugar 0.52 g Low Source
• Added Sugar 0.21 g Low Source
• Calcium 44.17 mg Low Source
• Iron 4.34 mg Good Source
• Potassium 86.88 mg Low Source
• Vitamin A 0.16 mcg_rae Low Source
• Vitamin C 0.39 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Onions 🧅