Classic Pressure Cooker Pot Roast and Potatoes
A classic pot roast and potatoes recipe made faster and more delicious in the pressure cooker. Pot roast is one of the comfort foods that reminds me of the wonderful Sunday dinners mom cooked when I was growing up. It’s a meal I love to serve my family and making it in the pressure cooker gets me out of the kitchen in less than half the time.
Sunday I shared a tip about using small potatoes when making pot roast and potatoes in the pressure cooker. Today, I’m sharing the America’s Test Kitchen, Pressure Cooker Perfection, Classic Pot Roast and Potatoes recipe the tip came from, adapted for the electric pressure cooker.
Making Classic Pot Roast and Potatoes in an Instant Pot
After the 1 1/2 hour cook time the roast and potatoes are fork tender and flavored with the rich braising liquid. America’s Test Kitchen boosts the flavor of the braising liquid by adding tomato paste and dried porcini mushrooms. It adds to the meaty flavor of the broth and makes a wonderful gravy.
My butcher didn’t have a chuck-eye roast. He didn’t even seem to know what it was, so I used a regular chuck roast. I thought the mushrooms were a bit spongy after the 1 1/2 hours cooking time, so I decided to strain the cooking liquid and used a fat separator to remove the fat and make a simple gravy to serve with the roast and potatoes.
My daughter loves Yorkshire pudding with her meat and potatoes and gravy. (I think she was British in another life.) She whipped up a light and fluffy, golden brown batch of Yorkshire pudding for us to enjoy with our roast. Give this recipe a try. I think ATK may have achieved pot roast perfection with this recipe.
For more information about cooking Instant Pot / pressure cooker pot roast, visit my Old-Fashioned Pressure Cooker Pot Roast recipe.
Classic Pot Roast and Potatoes
Ingredients
- 1 (3- to 4-pound) boneless beef chuck-eye roast, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 1/2 ounce dried porcini mushrooms, rinsed and minced
- 2 cups beef broth
- 2 pounds small (1 to 3 inch) Yukon Gold potatoes
Instructions
- Pat beef dry with paper towels and season with salt and pepper. Select Browning and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes. Remove to a platter when browned.
- Add the chopped onions to the oil in the pot. Cook, stirring occasionally until softened, about 3 to 5 minutes. Stir in tomato paste and mushrooms and cook, stirring constantly, about 3 minutes. Stir in broth and simmer until slightly reduced, about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering.
- Put the browned pot roast and any accumulated juices in the pressure cooking pot and place potatoes on top of the meat. Lock lid in place.
- Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.
- Carefully remove lid. Transfer potatoes and beef to serving dishes. Tent beef loosely with aluminum foil, and let rest for 15 minutes before carving.
- While beef is resting, strain juices and skim excess fat from the juices. Return juices to the pressure cooking pot, select Sauté and thicken juices as desired to make gravy. (I used about 1/4 cup of flour mixed with 1/4 cup of cold water to thicken the gravy.)
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 253Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 403mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 26g
Hi, I know this is an old post…but I’ll ask anyway … I’m extremely new to instant pot cooking and I’m wondering if this joint turns out well done as I’d heave if there were any pink bits 😯 …also I’m in the UK and I don’t know what a chuck eye joint is, would it work with any cut of beef? Many thanks 😊
Hi Tracey – I believe it’s called a Braising steak in the UK. Yes, it will be well done, no pink bits.
For some reason my meat came out very dry. I followed the recipe with these changes. Omitted mushrooms and added carrots and celery. What do you could have happened? I’m new to pressure cooking.
Hi Jessica – if the meat is dry, it’s probably overcooked. What type of roast did you use? How big was it?
Hello, my insignia 8qt doesn’t have a manual button, so how would I set the timer?
Hi Angel – page 18 of the manual https://files.bbystatic.com/GJKsCCPl6u26wBRBeKpz8w%3D%3D/82754b37-f88a-4758-a9e8-160792515838.pdf gives the default cooking times for the cooking programs. Select a cooking program – such as meat, then immediately press the Time Cook button. Press the + or – button to adjust the minutes. While you adjust the time, the Time Cook symbol flashes.
Aint those carrots in the picture…of the pot roast..
Hmmm
Hi Irwin – definitely carrots in the picture. I recommend cooking the carrots like this if you want to add carrots https://www.pressurecookingtoday.com/pressure-cooker-pot-roast/ Enjoy!
I usually flour, salt and pepper before browning, but this doesn’t say anything about the flour.
Hi Karen – you don’t want to flour before browning because that can cause problems with coming to pressure. A layer of gravy can settle on the bottom of the pot. It’s always best to thicken after pressure cooking.
Hi, receipes sound great. We are no true mushroom lovers, what other vegtable can I use instead? Thanks
Thanks Frances! If you don’t care for mushrooms I would just omit them.
FRANCES, There are soooo. Many veggies you can make. Potatoes, carrots, parsnips, rutabaga, brussel sprouts, sweet potato, squash, asparagus. The list is endless. Good luck.
This is the perfect Sunday dinner, and thanks to the pressure cooker, I can make this any night of the week.
I can’t wait to make this again! It was so good!
This is such a stunner. A recipe that is guaranteed to impress. Thanks for sharing.
Was just on the search for a good pot roast recipe! Thank you!!
Hi I have a insta chef slightly different to insta pot but wondered if I could do yorkshire puddings in my insta chef please
Hi Carolann – no, you need the dry heat of an oven for Yorkshire pudding. You want the browning you get from an oven that you can’t get in the pressure cooker.
Hi, can I use this recipe with a power cooker? I just got one and am new to this.
Hi Patricia – yes, all my recipes will work in most any electric pressure cooker. It’s similar to this one https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ Have fun!
Can I use a longer setting? Like maybe 6 hours?
Hi Bridget – you’d use the slow cook setting on high for 6 hours.
I just bought my Instant Pot during the Amazon Prime sale. it’s still in the box because I was looking for the perfect recipe to use it the first time. I think I just found one. I’m glad I came across your site. I’m sure I will visit it frequently. Thank you.
Great choice – have fun Urszula!
So glad I came across your site! Looking forward to trying this and many other recipes. Thank you Barbara.
Thanks Maria – so glad you found my site too. Have fun pressure cooking!
My roast is only 1.5 pounds. How long should I cook that for?
Hi Briana – what type of roast is it? My guess is about 45 minutes.
I have been looking at both the
Instant Pot and the Crock Pot Express as I want a faster way to cook my meals, especially now that it’s getting warmer and I don’t want to use my oven. Can you tell me which one you would buy? And why?
Thank you in advance!
Brandy
Hi Brandy – Here’s my review of the Crockpot Express https://www.pressurecookingtoday.com/how-to-use-the-crock-pot-express-pressure-cooker/. I prefer the Instant Pot because of the stainless steel pot and the manual setting.
I am new to using a pressure cooker. The pot roast that I cooked for 90 minutes and the pork chops that I cooked for an hour both came out chewy. My pot roast recipe was very similar to yours. It was so stringy the first time I served it, I decided to put the leftovers in and cook for another hour to tenderize. Still tough. I ended up throwing it away. Feeling discouraged. What’s the secret to fork tender results?
Hi Kris – it sounds like you’re pressure cooker may not be coming to pressure properly. Do you see a lot of steam coming out around the lid while it cooks? Is there a lot of steam when you release the pressure? Have you tried testing the pressure cooker with just water?
Did you use a grass-fed cut? Those are more difficult to roast. Best done in a slow cooker for 10-12 hours, with generous salt.
Barbara
Thank you so much I like the way you put your decks togesther.I made the pot roast tonight my third meal it was wonderful. I put my potatoes in foil on top of roast and the same with baby carrots they were great and I did 45 min it looked beautiful plated. Again thank you?
Made this last night and it was delicious! I was honestly nervous because I’ve always taken hours to make the chuck roast in the oven. I was short on time and the meat was still frozen so I took the chance on this recipe and I’m so glad I did! I used beef broth instead of water which made the gravy even tastier. I served this was mashed potatoes and then roasted green beans and carrot sticks. For the veggies i just peeled and cut carrots into sticks then put them in a bowl with the beans, drizzled/mixed with olive oil until lightly covered, sprinkled with sea salt, pepper, and a tiny garlic powder, then roasted in the oven (one layer) at 350 for about 20 mins!
oh no.. can this be deleted? I totally commented on the wrong recipe! so sorry!
I can delete it for you – what recipe did you mean to comment on?
Could I add carrots to potatoes on top of pot roast?
The carrots will disintegrate cooking them for 90 minutes, but you could add some for a few minutes at the end of the cooking time.
I used a 3 lb chuck roast and cooked in 8-qt Instant Pot for 85 minutes, without potatoes but with plenty of liquids and seasonings. Mine came out a bit stringy, and I’m wondering if I should have cooked it for less time? Or lower pressure? I’m new at this and the learning curve is challenging! Thanks very much.
Hi Kat – if you prefer a more sliceable roast instead of a fall apart tender roast, then you’ll want to reduce your cook time. Some like 45 minutes with a natural release for roasts. You’ll get the hang of it soon I’m sure.
Wow, you handled that so much better than most would have. How absolutely rude that response was. To each their own, and if “your way” is the best way, you probably would have stuck with your way than reaching out to try such inferior ways, lol. Everyone has a preference and I thank you for taking the time to share with us.
This was the first recipe I made in my new Instant Pot and it came out fantastic-but I had to tweak the recipe a bit. First, my chuck roast was a 3 pound, grass fed piece and 90 minutes plus 15 to rest just sounded like too much to me, so I pressure cooked it for 45 minutes with 15 minute rest and it came out perfect! I used the soaking water from the mushrooms to make up the 2 cups of beef stock. I mixed some Wondra flour to 1/4 cup of the gravy and added it back to the gravy to thicken; added some Worchester sauce to taste as well as salt to enrich the flavor of the gravy. And I substituted sweet potatoes. Next time I will try yams.
Yield: 2 dinners for 2 people.
Awesome job Pamela! Thanks for sharing.
my cooker does not have a sauté button. should i use the cook button
Which pressure cooker do you have? Cook sounds logical. The Power Pressure XL doesn’t have a saute button instead, they recommend using the chicken/meat button .
OY! There are problems with this! First of all, OMIT the tomato paste. In my house mushed-up cooked tomatoes and pot roast just don’t go together. I think the tomato flavor detracts from the beef flavor. Second, add other vegetables! I like to use chunks of regular carrots, chunks of parsnips, halved onions, halved turnips, halved button mushrooms, and halved potatoes. Pressure cook a 4-pound roast by itself for about an hour and fifteen minutes over low heat, remove from burner, and allow pressure to drop. Open the lid, add veggies, reseal the lid (i.e., wipe the seal with a paper towel), bring it back up to heat, and cook about 10-12 minutes after the pot is pressurized. That way the vegetables won’t turn to glue. and the meat and gravy will still absorb the good vegetable flavors. Make sure to use beef broth rather than water for the liquid. Yes, I know this is a recipe from America’s Test Kitchen. I have the same cookbook, and I’ve tried this recipe. My way is a whole lot better. And I use a regular stove-top pressure cooker rather than my electric one. It just works better. (Yes, I’ve tried side-by-side comparisons of all of this.)
Tell us how you really feel John 🙂 There really isn’t one right way to do a pot roast. Definitely do what works for you. As far as electric versus stove-top, the big advantage of an electric is the hands off feature – you don’t have to regulate the heat, it does it for you. You are able to leave the room / house while it’s pressure cooking. It automatically switches to the Keep Warm setting when it’s finished cooking, so if you have to run pick up the kids for soccer practice, no worries. But if you love your stove top pressure cooker and it’s working for you great!
Thank you for your contribution, John. While I am sure you feel that your way is the best, and it well may be very tasty, it is in poor taste and bad form to come onto another’s page and lambast their offering. Actually, it is downright rude and you, unfortunately, come off rather boorish.
I am trying to look at the recipe for Pressure Cooker Pot Roast, but I only get the recipe for Classic Pot Roast and Potatoes. Could you please fix this?
Hi Joanne – I decided to remove the other pot roast post because it showed cooking the carrots at the same time as the roast, which in my opinion is way too long to cook carrots. However, if you prefer that recipe here’s a pdf you can print https://www.pressurecookingtoday.com/wp-content/uploads/2013/04/Pressure-Cooker-Pot-Roast-_-Pressure-Cooking-Today.pdf You can also visit http://kitchentoysmakecookingfun.blogspot.com/2012/05/down-home-pot-roast-with-veggies-gadget.html and http://kitchentoysmakecookingfun.blogspot.com/2012/03/pressure-cooker-pot-roast-cast-iron.html which were the inspiration for the recipe. Thanks for your comment 🙂
Thank you for fixing this. The pressure cooker pot roast is very good. Nice and simple. I made it yesterday. The meat was super tender. My daughter saw my post on Facebook about the recipe and she said she will have to make it
When you say put potatoes on top of meat do you need a trivet to hold them up?
Hi Mary – no, I didn’t use a trivet. The roast takes up most of the room, so the potatoes sit on top.
The recipe calls for high pressure. Do I set on manual or meat first? Will regular white mushrooms work? Thanks
Thank you for allowing me to enjoy a meal my mother used to make (it’s been decades). Used my Instant Pot, Followed directions almost exactly (diced my potatoes and used baby carrots instead of mushrooms). I felt silly reaching for a steak knife because the meat was so tender I was able to cut it with the blunt end of a silicon spatula. I make sure to use the wire rack to elevate the meats on every cook (maybe the lack of this is messing folks up). The potatoes were perfect and I was glad for the gravy trick. Delicious. [2.36 lbs Angus Chuck Roast, 90 min cook)
I just started my roast in the cooker and canot adjust the time. Is there a reset to start over?
Hi Ina – on most electric pressure cookers the Keep Warm button is also the cancel button. You can also just unplug it.
You can hit the Cook button, then Cook Timer several times until you get the correct time. I have a Power Cooker 6 qt and every recipe I have found is for the Power Cooker XL, so they will not work correctly with mine.
I played around with mine last night, and made the perfect melt in your mouth pot roast. My Cook button only goes to 30 mins, and the roast took 90 mins, so I had to start it again 3 times and set it to 30 mins. I just cut my roast into 4 big pieces, salted and peppered and browned the meat in a little olive oil in the cooker , added about 1/2 cup of beef broth and sprinkled a package of lipton onion soup mix and some garlic powder on top. Cooked it 30 mins, let the pressure release and then set it for another 30 mins, released the pressure, set it again for 20 mins, then released pressure, added potatoes carrots and celery on top of meat, cooked for an additional 10 minutes. Everything was perfect. Served with the au jus on top with buttered toasted Italian bread. Delicious!!!! My 78 year old picky mother even cleaned her plate.
This is fantastic!!! I substituted a cup of wine for a cup of broth and added a dash of Lea and Perrins… and more salt. I also subbed carrots for mushrooms because it’s what I had. Fantastic!!! 90 minutes was perfect for my 3 pound roast, cut into 6 pieces.
Thanks Lori – sounds like delicious changes. Glad it was a hit.
Recipe for Yorkshire puddings
Here’s the recipe my daughter loves:
Yorkshire Pudding
1 3/4 cups flour
1 tsp salt
1 cup milk
4 eggs
1 cup water
1 cube butter
The ingredients must be at room temperature when mixed or they won’t puff.
Preheat oven to 400 degrees.
Sift flour and salt into a bowl. Make a well in center. Pour in milk and stir until combined. In a separate bowl, beat eggs until fluffy and mix into the batter. Add 1 cup water and beat the batter until large bubbles rise to the surface. Refrigerate for at least 1 hour, then beat mixture again. (If there are any lumps, pour batter through a sieve into a separate bowl; however, when I use room temperature ingredients, I haven’t had a problem with this. Put butter in 12 popover pans or 24 muffin cups (we use 1/3 tbsp in each popover cup). Place the pans in the oven until the butter is melted, then remove from oven and add batter. (We use 1/3 cup in each popover cup). Bake in 400 degree oven for 20 minutes, then reduce heat to 350 degrees and bake 10 to 15 minutes longer. When you remove from the oven, some people say that piercing the side of each yorkshire with a sharp knife will help prevent them from sinking—mine always sink anyways.
Serve immediately.
I used this recipe as my first foray into cooking with my new Instant Pot. I was surprised by the cook time since other similar recipes call for 45 minutes for the same size and cut of meat. I followed this recipe and the meat was like shoe leather – very dry. The potatoes were mushy and I had to scoop them out very carefully so as to get any intact pieces – they were about 3″ big pieces. The gravy needs to be flavored otherwise it tastes like packet mix gravy so I added some Worcester sauce and redcurrant jelly to make it a little more interesting. Very disappointing.
Hi Clare – sorry you were disappointed in the recipe. This is an America’s Test Kitchen recipe, so it’s very well tested. What cut of meat did you use? You can’t substitute 3″ pieces of potatoes in this recipe. It specifically calls for small potatoes that hold up to the longer cook time as I discussed in the post and in this post as well https://www.pressurecookingtoday.com/pressure-cooker-tip-small-potatoes/ But definitely find a cook time and recipe that suits the way you like it.
I usually get a 3 to 3.5 under shoulder chuck roast. Get it on sale, you will save almost $8 bux! My tried and true method calls for browning the roast on ALL sides and when I remove the meat, I deglaze with a bit of cooking sherry until I can scrape up all the stuck bits on the bottom of the pot. I then heat up two cups of water, add 2 low sodium beef bullion cubes and the real trick is adding a packet of Lipton onion soup mix as well as the diced onion and tomato paste. I then use a rack so the meat doesn’t sit in liquid but sits just directly above it. The timing is critical. 90 mins is too long. I do a 45 min pressure cook start. Release the steam. Open the cooker and add my potatoes, carrots, celery and sliced portobellos. And de pressurize for another 30 mins b4 using the natural depress urine method and letting the roast rest on my cutting board 10 mins under foil. Try these variations. You won’t be disappointed and the pot roast won’t be dry. ENJOY!
Hi Eric – definitely use the cook time that works for you. 90 minutes works for me and America’s Test Kitchen.
Hi Barbara,
I’m confused about timing. In your 2012 Pressure Cooker Pot Roast recipe, you call for 70 minutes cook time for the same size roast. This one is 90 minutes. Help?
Hi Sandy – this recipe is from America’s Test Kitchen. The other recipe is from Cheryl, Kitchen Toys Make Cooking Fun. I prefer the longer 90 minute cook time for my roasts, but there really isn’t a right or wrong cook time with roasts. It’s really personal preference on how you like your roasts. I find roasts are one of the hardest things to get right. So really it’s just a matter of finding a cut of meat you like best (I find chuck is the most forgiving) and finding a time that works best for you.
Is this cook time for a frozen or defrosted roast?
Hi Marcy – for a defrosted roast.
Great site! I am curious, are the times specifically for the electric pressure cookers or the stove top? Perhaps the same? Seems other recipes I have found are about half the time. I am just learning here so any assistance is appreciated
Yes, the times are for the electric pressure cooker, although the time generally will be the same in a stove top pressure cooker except on recipes with longer cook times. The electric pressure cooker takes longer to reach pressure which generally makes up for the higher psi on a stove top pressure cooker.
You can cook it for half the time and it will be cooked through, but I like my pot roast fork tender so I use a longer cook time.
Ok… So i’ve tryed alot of these internet roast beef recipes … In search of something more flavorful without being over the top. Yesterday i came across one that used 1 packet dry ranch dressing mix and 1 packet dry zesty italian dressing mix. BINGO!!!! And i did it in my pressure cooker.
Thanks for sharing Randy – definitely change it up to suit your tastes.
I tried a lasagna recipe and while the cheeses, meat and spaghetti sauce cooked, the lasagna noodles did not. Do you have a recipe for lasagna using the Instant Pot?
Hi Anne – here’s a sloppy lasagna recipe https://www.pressurecookingtoday.com/sloppy-lasagna/ 🙂
This recipe is terrific. The meat was tender and juicy and flavorful. The potatoes were perfectly cooked.
I did not have porcini mushrooms so I cut up 6 baby portabella mushrooms instead. The gravy was rich and flavorful and there was lots of it.
Thank you for another winning recipe.
Thanks Bruce – so glad it was perfect for you too 🙂
I made this the other night and it turned out perfectly!! The meat was so tender and moist. I was surprised the potatoes didn’t break apart being in the pressure cooker that long. I put carrots in at the same time and they turned out perfect also. I couldn’t find any small yukon gold potatoes so I used red. Thank you for another great recipe!
Your butcher does not know what you wanted because there is no such thing as a chuck eye roast.
There are Rib Eye, (bone in or boneless) or Eye of Round and others not including the word “eye”. Best to look this link up for the next time you buy a roast. Your butcher knows the parts of the animal, it is his job.
https://www.certifiedangusbeef.com/cuts/List.aspx?key=2&mp=
Cooking your potatoes for 90 minutes? Potatoes would be mush if cooked that long in a pressure cooker.
Even though food takes a few minutes longer to cook in an electric pressure cooker and less in a stove top PC, it is way too long to cook *any* potato.
America’s Test Kitchen is a very reliable source. I did a post just about cooking the little potatoes https://www.pressurecookingtoday.com/pressure-cooker-tip-small-potatoes/ the little ones do hold up to a long cook time. You’ll have to give it a try some time.
https://www.beefitswhatsfordinner.com/cuts/cut/2440/chuck-eye-roast
Other than the directions to rinse and mince the dried porcini’s there’s nothing about reconstituting them – since they get sauteed with the onions I’m assuming there’s some soaking in water process for them first?
Hi I’m making this today for first time. Won’t 90 minutes cause potatoes to turn to mush?
Hi Bridget – it will if you’re not using the small potatoes that I talk about in the post and in this post https://www.pressurecookingtoday.com/2013/03/pressure-cooker-tip-small-potatoes/
By the time I read your reply I had already cooked the meal. Turns out by happenstance I had the right potatoes . Seems counterintuitive that small ones can take 90 minutes better than bigger ones doesn’t it?
Meal was superb. Thank you.
That’s great news. I wonder if it’s because the little potatoes don’t have as much water in them so they don’t steam as much and burst open. Thanks!
Where do you use the salt and pepper?
Before you brown the pot roast. I’ve updated the recipe. Thanks!
Thank you! Mine is just coming out of the pot. ?
I have a 3 pound frozen roast in freezer. Can you cook a frozen roast and if so.. how much do i add to time.
Hi Terri – you can cook it from frozen without adding any extra time, then just check it at 90 minutes and see if it’s as tender as you’d like, or if it needs more time. Although, a frozen roast won’t brown properly and you won’t get as much flavor in your gravy. So I rarely cook meats from frozen except chicken pieces.
I see that you cook the carrots separate. Would you cook them in the pressure cooker after you cook the meat and potatoes or would you put them in before the cooking time is up?
Hi Amber – sliced carrots only take 4 minutes to cook, so you could cook them after pressure cooking, or throw them in the pot for the last 4 minutes if there’s room.
Thank you so much for the recie. I received a new pressure cooker for Christmas. No recipes were included and I have had a time finding some. Appreciate this one.
Does it make a difference what brand of electric pressure cooker that you use ?
Hi Velva – as far as I know, all the electrics cook at about the same psi. So all my recipes should work in any brand of electric pressure cooker, and most should work fine in stove top pressure cookers as well. Just be sure and use the minimum required liquid for your pressure cooker.
We had this for dinner tonight. It was absolutely delicious! We had a 2.52 pound roast and cooked it for 75 minutes in the instant pot. Thank you so much for posting such wonderful recipes!!
Hi Barbara,
I’m cooking the “Weeknight” version of this recipe tonight and need to know if you think there’ll be a problem with a 4.75 pound roast in my 6qt Instant Pot. The Meat gets cut into chunks for the 30-minute weeknight recipe. If the meat gets crowded will I need to increase the cooking time?
Hi Sandy – I haven’t tried it, but I think a 4.75 lb. roast cut in to chunks will fit in the 6 qt. Instant Pot and you shouldn’t need to increase the cooking time. It will take longer to come to pressure though. Just be sure not to exceed the maximum fill line.
Thanks, Barbara. Everything fit, just. I think another 3-5 minutes under pressure would have been better, because the meat wasn’t quite fork tender, but easily cut with a table knife and absolutely tender to the bite, not at all tough or chewy, so it was a great success.
Even cheating the taste with onion soup mix instead of condensed soup and no mushrooms, I still made a really tasty gravy with no added seasonings by making a roux and adding the defatted jus back to the pot over the high Sauté setting. With some steamed baby carrots and a side salad, we fed 8 with lunch tomorrow for 2. Sweet!
My slow cookers have been in the garage since I got this marvel (Your review helped there!) where they’re now awaiting donation.
Thanks for the update. I’m so glad it went well. Next time, you can test the meat and if it needs a little bit more time, just lock the lid back in place and cook it for a few more minutes. It will come to pressure super fast when the meat is already hot. So glad my review was helpful and that you’re loving pressure cooking.
I have a small chuck roast in my freezer, probably less than 2 lbs. Since I only cook for two these days, and hubby won’t eat leftovers, if I cut a recipe in half, how do i know now long to cook it in my PC.? I am a total novice with the PC.
Thanks!
Hi Jill – it really depends on the thickness of the roast once you cut it in half. If the meat is still thick, it will need longer, but if it’s only about 2 inches thick, then I would cut the time at least in half. Also, you might want to consider cooking all the meat and then cubing the meat and making something like this Sirloin Tips in Gravy recipe https://www.pressurecookingtoday.com/2012/08/pressure-cooker-sirloin-tips-in-gravy/. It’s really not like eating leftovers when you serve it a different way.
When you sauté or brown the meat do you put the lid on the pressure cooker or leave it open?
Always saute and brown with the lid off so it browns and doesn’t steam. Enjoy!
Hi Barbara, I use regular PC not the electric one , so I will time when the pressure start to build up right ?
I fall in love with all your recipes , they’re all so delicious ! You’re so talented and thank you so much for sharing with us.
Thanks! That’s so nice. Start the time it when the cooker reaches pressure, then lower the heat to the minimum required by the cooker to maintain pressure.
Do the carrots go in with the potatoes?
Hi Angie – no I just cooked the carrots separately. I’m a texture eater and don’t like my carrots too soft.
For shame, that your butcher doesn’t know what a Chuck Eye Roast is! I learned this tip from Cook’s Illustrated and have never looked back. It’s the ONLY cut of meet I use for braising. It’s so tender.
I made pot roast in my PC the other day, and followed your tip on using whole potatoes. Delish! Yesterday, I turned leftover pot roast into soup. I wanted to add barley…so, guess what? I used my PC to cook barley in 13 minutes! Magic, I tell you! Speaking of… it’s lunch time, and there’s leftover soup!
Sounds like I need to find a new butcher. Thanks for the feedback on the whole potatoes. I think I need that soup recipe.