Pressure Cooker Pot Roast


2 Tablespoons Olive Oil
1 3 Lb Chuck Beef Roast
1 Large Sweet Onion, roughly chopped
1 Package Brown Gravy mix
1 Package Ranch Dressing mix
1 Package Italian Dressing mix
1 Can Beef Broth
1 Teaspoon Smoked Paprika
2 Tablespoons Worcestershire sauce
2-3 Cloves garlic, minced
1 Beef Bouillon cube
Salt and Pepper to taste
12 Red Potatoes, quartered
1 Package Baby Carrots (approx. 2 cups)
2 Bay Leaves
1/4 Cup Flour
1/2 Cup water


Turn heat under pressure cooker to medium and add oil. Sprinkle roast with salt and pepper. Place in cooker and brown all over. About 5 minutes per side. Remove from cooker.

Add potatoes, carrots, onions, Worcestershire sauce, garlic, beef bullion cube, bay leaves, and beef broth to cooker. Sprinkle paprika, Ranch, Italian, and Brown Gravy mixes on top of the vegetables. DO NOT STIR! The pressure cooker will combine all ingredients perfectly. Place roast on top of vegetables and spice mixes and then lock the lid on to the pressure cooker.

Place cooker on high heat. Bring to high pressure and cook for 30 minutes. Remove from heat and natural pressure release for 10-15 minutes before opening. Remove meat and cover with foil to it retain moisture. Put the cooker back on medium heat to bring the simmering liquid to a boil. Whisk flour with water together and add to boiling pot while stirring, to thicken the liquid to a gravy consistency.


Pressure Cooker Pot Roast