Pressure Cooker Pot Roast

Pressure Cooker Pot Roast


(3 -4 lb) boneless chuck roast

2 garlic cloves, crushed

1tablespoon oil

Carrots, cleaned and scraped

Potatoes, peeled

1small onion, peeled and chopped

12cup beef broth

1(4 ounce) can tomato paste

12cup water

2tablespoons brown sugar

12teaspoon dry mustard

14teaspoon sweet paprika

14cup lemon juice

14cup cider vinegar

1tablespoon Worcestershire sauce

Parsley (optional)


Rub the meat well with the crushed garlic, using one clove for each side.

In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.

Add oil, carrots, potatoes and onion and cook until softened.

Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.

Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.

Return roast to pressure cooker and turn to coat with sauce.

Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.

Cook for 1 hour.

Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.

Remove meat from pot and slice the meat and arrange on a serving platter, spooning the sauce over and sprinkling with parsley.

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