Pressure Cooker Pot Roast

Ingredients

• 2½ lb beef chuck roast
• 2 tbsp olive oil
• 1 yellow onion
• 3 carrots
• 2 celery stalks
• 4 garlic cloves
• 3 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1½ lb potatoes (Yukon Gold or Russet)
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Cut the beef chuck roast into 2-inch chunks and season generously with salt and pepper.
2. Set your pressure cooker to sauté mode. Add olive oil and sear the beef in batches until browned on all sides, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another minute.
4. Deglaze the pot with beef broth, scraping up any browned bits. Add Worcestershire sauce, dried thyme, and bay leaf. Return the seared beef to the pot.
5. Close the lid and set the pressure cooker to high pressure for 60 minutes. Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
6. Open the pot, add quartered potatoes, and cook on high pressure for another 10-15 minutes, or until potatoes are tender. Quick release pressure.
7. Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.