Quick Pressure-Cooked Pot Roast
Quick Pressure-Cooked Pot Roast delivers fork-tender chuck roast infused with rich beef broth, Worcestershire depth, and sweet onions. Potatoes and carrots soak up the savory juices, creating a hearty, well-rounded bite in every forkful. Perfect for a cozy family Dinner or a comforting weekend meal when you want classic pot roast flavors in less time.
- Prep15 mins
- Cook1 hr 10 mins
- Serves8
- DifficultyEasy
- 1
Assemble all the ingredients.
- 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
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
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
Use the quick-release method again and move the roast and vegetables to a serving dish.
- Calories 273.37 kcal Moderate
- Protein 37.04 g Good Source
- Carbs 3.66 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 311.87 mg Moderate
- Fiber 0.44 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 🧅