Goodness, it’s been foggy lately in our neck of the woods. I am thankful that my husband and I get to carpool together to work in the morning. Mostly so he can drive through it. Ha!
When the weather turns cold and foggy, it’s time for comfort food! And what is more comforting than a savory pot roast with veggies? Using the pressure cooker makes this meal come together in a snap. It has better flavor than a roast done in the slow cooker, and takes a lot less time than baking the roast in the oven.
Leftovers are great as French Dip sandwiches, vegetable beef soup, beef pot pie, beef enchiladas, etc. Skim the fat off the top and save the broth for later if wanted. It makes great jus for your French Dip– just add a bit of Beef Flavored Better than Bouillon. 😉
Pressure Cooker Pot Roast
- Chuck Roast (2.5-3 lbs)
- 3 Tbsp all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
- 3 stalk celery, cut into 2″ lengths
- 2 large russet potatoes, scrubbed well and sliced into 2″ slabs
- 1 lb baby carrots
- 1 envelope onion soup mix (due to a certain picky eater in my house, I strained out most of the dried onion bits)
- 1 cup water
- Set the pressure cooker to the Browning setting. In a large ziptop bag, combine the flour, salt, and pepper. Add the meat and toss to coat.
- Heat olive oil in the pressure cooker. Add meat and brown for 5 minutes on each side.
- Pile veggies on top of the meat. Combine the soup mix with 1 cup water and pour over the veggies and meat.
- Clamp on the lid and set the timer for 55 minutes on high pressure.
- Once the 55 minutes is up, let release pressure naturally for 15 to 20 minutes. Manually release the rest of the pressure if needed.
- We like to use tongs and a slotted spoon to serve the beef and veggies. Season to taste with salt and pepper.
What do you make to keep you warm during the cold winter months?