Delicious, flavorful, hearty pot roast with the meat so tender it falls apart at the touch of a fork? Yes, please! Made in a pressure cooker so I don’t have to spend all day in the kitchen? Hell yes, please! I’ll sign up for meals like that any day!
This Pressure Cooker Pot Roast is great for those busy weeknights because it is done in about an hour. Yes, you heard it right!! No need to cook the roast for 4 hours. Also, there’s something about cooking the meat in the pressure cooker that makes it so incredibly tender. It literally falls apart when you touch it.
You are probably sick of me talking about my pressure cooker. You will only understand my obsession the day you get one and start realizing how much time (and work) it saves! If you’re interested in checking it out, here’s a link for the model I’ve owned for the past 5 years. It is a great pressure cooker and it will probably last me a lifetime!
- 2-3lbs chuck roast
- 2 onions, sliced
- 4 cloves of garlic, minced
- 1 cup olive oil
- ½ cup red wine vinegar
- ½ cup chopped parsley
- Kosher salt and pepper to taste
- 5 Yukon gold potatoes, peeled and halved
- In a large bowl, add the onions, the garlic, the olive oil, the vinegar and the parsley and stir everything together. Add the roast to that mixture and let it marinate overnight.
- The next day, in a large skillet, add a few tablespoons of olive oil and brown the roast on all sides.
- Transfer the roast to the pressure cooker and add water (enough to cover the half the roast).
- Close the pressure cooker and let it cook on high heat until you hear the pressure.
- Lower the heat to medium and cook for 40 minutes or until the meat is tender.
- In the same skillet you browned the roast, add the onions and garlic from the marinade and sauté them until almost browning. Add the liquid and let it reduce a little bit.
- Once the roast is tender, add the "gravy" and the potatoes to the pressure cooker and cook everything - uncovered (without pressure) - for about 20 minutes, or until the potatoes are cooked and the gravy has reduced by half and is this beautiful dark brown color.(Remove the potatoes beforehand if they are cooked before the gravy is ready).
- Serve the roast with the gravy on top and the potatoes on the side.