Pressure Cooker Beef Roast Dinner
- 1-3 lbs. chuck roast
- 2 tbsp. olive oil
- 4 pinches of salt and pepper
- 12 oz. of low-sodium beef broth
- 2 tbsp. plus 1 tsp. balsamic vinegar
- 5 cloves garlic, minced
- 3 bay leaves
- 6 medium yellow or red potatoes, unpeeled and halved
- 1 large red onion, cut into wedges
- 6 medium-sized carrots, unpeeled and halved
- Generously season the raw roast, with the salt and pepper on all sides.
- Heat the oil in the pressure cooker, and then place the roast in the pressure cooker and brown the meat on all sides to sear in the juices.
- Add the broth, vinegar, garlic and bay leaves to the cooker. Place the lid on the cooker and secure it. Bring it to pressure and cook for 75 additional minutes. Note that it usually takes 10 minutes for the cooker to come to pressure — and then add 75 additional minutes to cooking time. For many pressure cookers, you can just set 75 minutes and the time will not start until the cooker comes to pressure. For those using a stove top pressure cooker or a model that does not have a digital settings, adjust the time as directed above.
- Do a quick release per the cooker’s instructions and then add the vegetables. Place the lid back on and bring it back to pressure. Cook for 5 minutes. For those not using a cooker with a digital setting, turn off the heat source (stove, or unplug the cooker), let the cooker cool naturally for 10 minutes and then do a quick release of pressure.
- Transfer the roast and veggies to a serving dish. Serve a little of the juice from the cooker in another dish and drizzle on the roast and potatoes, if desired.
- Place the remaining juice from the cooker in a container, cover and place in the refrigerator to cool. The next day, scrape off the solid lighter top portion and discard (unnecessary fat), then use the broth to make a quick soup with the remaining beef and other items you desire to add.
- Using a pressure cooker is a great way to make tougher cuts of meat tender and delicious.