Description
Pressure Cooker Pot Roast is the ultimate shortcut to a melt-in-your-mouth, fork-tender beef dinner. With just one pot and a fraction of the time, you get all the cozy, slow-cooked flavors of classic pot roast—rich beef, soft carrots, and silky potatoes in a savory, herby gravy.
Ingredients
- Phyllo Layers:
3–4 lb chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
1 tbsp tomato paste
1 cup beef broth
½ cup broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1.5 lbs baby potatoes
4 large carrots, cut into chunks
2 tbsp cornstarch + 2 tbsp water (for slurry)
Fresh parsley, for garnish
Instructions
- Season and Sear: Season the chuck roast generously with salt and pepper. Set your pressure cooker to ‘Sauté’ mode and add olive oil. Sear the roast on all sides until browned. Remove the roast and set it aside.
- Sauté the Vegetables: In the same pot, sauté the chopped onion for 3–4 minutes until soft. Add the minced garlic and tomato paste, cooking for an additional minute.
- Deglaze and Add Liquids: Deglaze the pot with the broth, scraping up any browned bits from the bottom. Stir in the beef broth, Worcestershire sauce, thyme, and rosemary.
- Cook the Roast: Return the roast to the pot. Lock the lid, set the pressure cooker to ‘Manual’ or ‘Pressure Cook’ on high, and cook for 60 minutes.
- Quick Release and Add Vegetables: Perform a quick release of the pressure. Add the baby potatoes and carrots, then cook on high pressure for another 10 minutes.
- Thicken the Gravy: Remove the meat and vegetables. Set the pressure cooker to ‘Sauté’ mode again. Stir in the cornstarch slurry and simmer until the gravy thickens to your desired consistency.
- Serve: Slice or shred the roast and serve with the potatoes, carrots, and gravy. Garnish with fresh parsley before serving.
Notes
You can substitute the ground beef with ground chicken, turkey, or lamb for different flavor profiles.
For a vegetarian version, replace the beef with a mixture of mushrooms and lentils.
Experiment with spices like cumin, cinnamon, or paprika to customize the flavor.
For extra richness, add crumbled feta or grated mozzarella to the beef filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F (175°C) for about 10–15 minutes to retain the crispiness of the phyllo dough.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
