Easiest Pressure Cooker Pot Roast and Gravy
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- 4-6 lb beef roast (chuck, bottom round, etc)
- 1 pkg
- dry onion soup mix
- 1/2 tsp
- 1 tsp
- smoked paprika (substitute with regular if necessary)
- bay leaf
- onion, chopped
- 4 clove
- garlic, minced
- 4 c
- beef broth (substitute with beef bouillon and water if necessary)
- 2 Tbsp
- corn starch
- 1/2 c
- hot water
1Trim fat from roast.
2In a small bowl, combine salt, pepper, and paprika. Rub mixture into all sides of the meat.
3Place seasoned beef in pressure cooker. Add soup mix, onion, garlic, bay leaf and beef stock. Lock down lid and cook bring to 15 pounds pressure (high) for 50-60 minutes. Remove from heat and allow pressure to return to normal naturally. Open the cooker. Test the meat to see if it is tender and at least 140 degrees F in the center on an instant meat thermometer. If not, you can lock the lid back on and cook for another 5-10 minutes at 15 lbs.
4Remove meat and set aside to rest.
5Dissolve corn starch in 1/2 cup hot water. Bring liquid in the pressure cooker pan to a boil. Whisking constantly or using an immersion blender, slowly add cornstarch water mixture, continuing to whisk/blend. Reduce hit and simmer, whisking/stirring constantly until gravy reaches desired consistency.