Pressure Cooker Beef Pot Roast
Quick and pot roast don’t go together. Chuck roast is cut from the beef shoulder, a hard-working muscle, chewy and tough…unless you cook it for a long time, breaking it down and making it tender.
Pressure cooker pot roast works around that problem…mostly. Chuck roast cooks quicker in the high heat of a pressure cooker, but even then, it takes a while. A chuck roast takes an hour and 15 minutes in my trusty Instant Pot, because it takes a while for the heat to penetrate the thick piece of meat.1
As a kid, pot roast was one of my favorite meals, a thick slab of tender meat that would break into shreds when poked with a fork. And, even better, it came with a thick, beefy sauce to pour over my baked potato. Heaven.
Pot roasted chuck shoulder has a wonderful, beefy flavor, with tender meat that breaks into shreds when poked with a fork, and a thick sauce to pour over a baked potato. But, I have a couple of tricks up my sleeve to make the roast taste even meatier. The first is to pump up the umami – the “fifth taste” – with tomatoes and mushrooms. I even sneak a teaspoon of soy sauce in there; you won’t taste the soy, but it adds even more umami goodness. The other “trick” isn’t really a trick, but a classic cooking technique; brown the meat well before pressure cooking. Well seared meat (and the resulting browned bits that stick to the pan) add depth to the sauce.
Is this a fifteen minute pressure cooker meal? Hardly. All in, it’s about two hours, between the searing, sautéing, pressure cooking, and natural pressure release. Still, it is every bit as good as a traditional pot roast, and ready in half the time. It’s amazing what a little pressure can do.
Video: Pressure Cooker Pot Roast – Time Lapse [YouTube.com]
Recipe: Pressure Cooker Beef Pot Roast
- No pressure cooker? No worries. In a dutch oven, follow the instructions up to “Pressure cook the pot roast” – then stir in 2 cups of chicken stock or water, and bring to a simmer on the stove top. Cover with a lid, move to a 350°F oven, and bake for 4 hours, or until the roast is easily pierced with a fork. Continue with the “Serve” step.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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An hour and 15 minutes under pressure is a very long time…for a pressure cooker recipe. A traditional pot roast takes four hours of simmering, so it is faster…just don’t expect miracles.↩