Easiest Pressure Cooker Pot Roast and Gravy

Easiest Pressure Cooker Pot Roast And Gravy Recipe

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Tess Geer

By
@dmsgrl

Pressure cooker pot roast is not only fast and flavorful, it holds together very well unlike a fall-apart roast cooked in a slow cooker. Remember to allow an extra 15-20 minutes at the end for the cooker to return to normal pressure.

Rating:

★★★☆☆ 2 votes

Comments:
Serves:
6
Prep:
10 Min
Cook:
1 Hr 20 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

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  • 1
    4-6 lb beef roast (chuck, bottom round, etc)
  • 1 pkg
    dry onion soup mix
  • 1/2 tsp
    salt
  • 1 tsp
    smoked paprika (substitute with regular if necessary)
  • 1
    bay leaf
  • 1
    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

How to Make Easiest Pressure Cooker Pot Roast and Gravy

Step-by-Step

  1. Trim fat from roast.
  2. In a small bowl, combine salt, pepper, and paprika. Rub mixture into all sides of the meat.
  3. Place 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.
  4. Remove meat and set aside to rest.
  5. Dissolve 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.

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About Easiest Pressure Cooker Pot Roast and Gravy

Course/Dish: Beef, Gravies, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #cooker, #roast, #Pressure




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