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Excellent Pressure Cooker Beef Roast

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When I was young, Sunday dinners seemed to include either a chicken or a beef roast.   They both required longer cooking times and were more expensive than the usual nightly weekday meals.  Plus, it was then a treat and something to look forward to after church.  They were not quite equal in my eyes, though.   I liked my mom’s chicken, but I loved her beef roast.

My mom made her’s in the oven; my sister makes her’s in the crock pot; but I want more immediate results than either of those methods allow.  Thus, I  found a method in the pressure cooker that works for me.

Instead of taking 3 to 4 hours or more, my roast and sides are usually done in about an hour and a half.   No, the roast is not exactly like my mom’s…she did not use herbs de providence like I do.  However, I can cut it with a fork just like she did (and when I leave out the herbs, it tastes just like hers, too).  The vegetables are also sweet and tender, but do lack that oven roasting quality…they are more like the crock pot roast… still delicious.

Recipe: Pressure Cooker Beef Roast

Ingredients

  1. 3 – 4 lb. beef roast (round, chuck, etc.)
  2. 1 – 2 Tbsp. olive oil
  3. salt
  4. pepper (if desired)
  5. herbs de providence
  6. 10 -12 oz. soda pop (lemon-lime or cola)
  7. 2 – 3 large onions, quartered (sweet or yellow)
  8. carrots, peeled and cut into chunks
  9. potatoes, whole small, halved medium or quartered large
  10. 8 -10 oz. beef broth
  11. Gravy (Optional):
  12. Leftover broth mixture
  13. Wondra flour
  14. salt, if needed
  15. pepper, if needed

Instructions

  1. Heat olive oil in bottom of open pressure cooker.
  2. Add beef that has been trimmed of any excessive fat and brown on all sides.
  3. Add salt, pepper(if desired) and herbs de providence (if desired) directly to roast on all sides.
  4. To the roast in the pressure cooker, add soda pop.
  5. Lock lid on pressure cooker and set weight to 15 lbs.
  6. Cook on high or med/high until pressure builds, when pressure is reached lower to med to med/high to maintain pressure.
  7. Cook at pressure 45 – 55 minutes.
  8. Allow to cool a little before releasing steam either through reducing pressure with gauge or running under water to reduce temp.
  9. Remove roast and set aside.
  10. Drain off all but a couple of ounces of liquid.
  11. Add carrots, potatoes, and onions to pressure cooker.
  12. Salt and pepper to taste.
  13. Add beef broth.
  14. Re-lock pressure cooker lid into place, bring to 15 lbs. pressure and cook for 10 – 12 minutes.
  15. Reduce pressure and remove lid, add roast back in to cooker to rewarm it a little over medium heat.
  16. Remove roast and vegetables and place in a serving dish or platter.
  17. Optional Gravy:
  18. Using some or all of the remaining liquid in the pressure cooker, add Wondra flour while stirring constantly with a whisk over medium heat.
  19. Add salt and pepper, if needed, to taste.
  20. Serve over vegetables and meat, as desired.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

Comments

  1. Beautiful picture, Paula. That and your words about past Sundays took me wa-a-y back to the 50s and 60s when we did the chicken or beef roast while at Sunday services. (Casseroles the rest of the week.) I do like the simplicity of your blog 🙂 Found you on FoodBlogs.com. Always good to meet another food blogger!

    • Thank you, Kathleen. I am so happy that you found my blog…it gave me the opportunity to check out yours (which I really enjoyed). I also love meeting other food bloggers.

  2. The hint of Fall must bring back Sunday dinner memories for a lot of people because it’s the third time today that I’ve been able to remember them quite fondly. Ours was usually Spaghetti Sauce though, lol…

    First time here and I too am glad to “meet” a new food blogger. As far as I remember, it’s been quite a while since I dragged out that ol’ pressure cooker, there’s only one way to cook a beef roast to sheer tenderness and that’s in the pressure cooker!!! (the crock works pretty good too:)

    Thanks for sharing, Paula…Bookmarked!!!