Tender and Juicy Pressure Cooker Pot Roast with Savory Gravy .
Ingredients:
3 lbs chuck roast
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, cut into chunks
3 potatoes, cut into chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch (for thickening)
2 tablespoons water (for slurry)
Directions:
Set your pressure cooker to “sauté” mode. Add olive oil and sear the chuck roast for 3-4 minutes per side until browned. Remove and set aside.
Add chopped onion and garlic to the pot, sautéing for 2 minutes until fragrant.
Pour in beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper, stirring to combine.
Return the roast to the pot. Lock the lid, set to high pressure, and cook for 60 minutes.
Allow a natural release for 10 minutes, then quick release the remaining pressure.
Add carrots and potatoes, then cook on high pressure for 10 more minutes.
Quick release the pressure. Remove roast and veggies, and set aside.
Mix cornstarch and water to create a slurry. Stir into the broth and set to “sauté” mode until thickened into gravy.
Slice the roast and serve with vegetables and gravy.
Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes
Kcal: 450 kcal | Servings: 6 servings
Tender and Juicy Pressure Cooker Pot Roast with Savory Gravy .
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