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March and April has been and will be a whirl wind of busy-ness! I can’t even find time to cook! AHHHHH!!! But I can’t really complain, I’ve been so busy mostly because of wedding related stuff and also I’m going on vacation!!! YAY!
So I really wanted to get some pressure cooking done before I’m off again for two weekends in a row. I don’t want to leave anyone hanging ya know, ya know! I’ve got a super easy and yummy pot roast recipe just in time for Easter! Thanks to a Mr. Ron Merlin for sharing his recipe on the Tasty Kitchen website. I used his recipe and changed a few things here and there but it’s still mostly his original. I just cooked it in an Electric Pressure cooker while he cooked it in an old-fashioned stove-top unit. You can find his recipe here.
I had a lot of leftover ingredients in my fridge that I wanted to use up as well, so this recipe is super easy to adapt and change up. You can’t go wrong. Short of throwing in an old leather shoe, it’s a great way to clean out the fridge and make a delicious and hearty meal for your family.
SAUCE INGREDIENTS:
1 Packet of Instant Gravy Powder
1 Packet of Instant Ranch Dip Powder
1 Tbsp Smoked Paprika
2 Tbsp Worcestershire Sauce
1 Shallot; chopped
2 Cups Beef Broth
3-4lb. Beef Rump Roast
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VEGETABLES:
2 Cups Carrots; chopped or baby carrots
2 Cups Red Potatoes; chopped
1 Onion; sliced
1 Cup Mushrooms; sliced
This is about the easiest home-cooked meal that you can make in about an hour. It’s going to be cooked in two stages. First put the roast into the main cooking pot. Throw in all the sauce ingredients into the pot, all over the roast if you must.
Shut the lid and turn it to lock it into position. Set the pressure valve to Airtight. And program the cook time for 45-minutes by pressing the SET PRESSURE COOK TIME until the display shows 45, then press START.
Once the first stage is done, release all the pressure by turning the valve to Exhaust. Unlock the lid and open. Now you can add all the vegetables to the pot with the roast. Close the lid again and program the cook time for just 15 more minutes. This is the second stage. Once this cooking cycle is complete, release all the pressure and unlock the lid. Open the lid and give everything a good stir. Let everything sit for about 10-minutes before serving. Or if you’re impatient, or if you have hungry and demanding family members, do feel free to skip the 10-minute resting and serve the hungry mouths.
I found this recipe to be so easy and had ingredients that were surprising. IE: The Gravy and Ranch packets. I opted out the Italian Salad Dressing packet that was in the original recipe. I thought it was just going to be too much. But I think it would’ve added a nice kick to the flavor. I would definitely make this again. Maybe even add some red wine to the sauce mixture. YUM!!!!
I hope everyone have a safe and wonderful Easter holiday with friends and family. I will return with more cooking on the weekend of May 7th. Going on a special hiatus. hehe
**As a side note and completely optional, if you like my blog, I’d really appreciate it if you’d help me out by clicking on the few ads I have now on the site. It’s completely safe and no spam or malware, and totally free as well. But every click a reader makes, will earn me some extra $ to fund this blog. All you have to do is click on an ad you find interesting, and that’s it. Thanks!!!
Pot roast in an hour! Amazing! Even a pizza delivery takes longer than that. Thank you 🙂
I’m trying this recipe today!
I don’t no how to access this can someone send the pot roast recipe for the electrical pressure cooker
Sunday Roast – w/ Electric Pressure Cooker
SAUCE INGREDIENTS:
1 Packet of Instant Gravy Powder
1 Packet of Instant Ranch Dip Powder
1 Tbsp Smoked Paprika
2 Tbsp Worcestershire Sauce
1 Shallot; chopped
2 Cups Beef Broth
3-4lb. Beef Rump Roast
VEGETABLES:
2 Cups Carrots; chopped or baby carrots
2 Cups Red Potatoes; chopped
1 Onion; sliced
1 Cup Mushrooms; sliced
This is about the easiest home-cooked meal that you can make in about an hour. It’s going to be cooked in two stages. First put the roast into the main cooking pot. Throw in all the sauce ingredients into the pot, all over the roast if you must.
Shut the lid and turn it to lock it into position. Set the pressure valve to Airtight. And program the cook time for 45-minutes by pressing the SET PRESSURE COOK TIME until the display shows 45, then press START.
Once the first stage is done, release all the pressure by turning the valve to Exhaust. Unlock the lid and open. Now you can add all the vegetables to the pot with the roast. Close the lid again and program the cook time for just 15 more minutes. This is the second stage. Once this cooking cycle is complete, release all the pressure and unlock the lid. Open the lid and give everything a good stir. Let everything sit for about 10-minutes before serving. Or if you’re impatient, or if you have hungry and demanding family members, do feel free to skip the 10-minute resting and serve the hungry mouths.
I found this recipe to be so easy and had ingredients that were surprising. IE: The Gravy and Ranch packets. I opted out the Italian Salad Dressing packet that was in the original recipe. I thought it was just going to be too much. But I think it would’ve added a nice kick to the flavor. I would definitely make this again. Maybe even add some red wine to the sauce mixture.
Hello Greg,
My name is Donna, and today I purchased an electric pressure cooker.
I am trying to cook a 5 1/2lb pot roast. I did cut it in half so it would fit in the pot.
My pressure cooker is defaulted to 20min..and I can’t change that unless I use the slow cook mode.
Since I’ve never used a pressure cooker I could use some helpful direction.
How long should I cook my cut roast for before adding in my whole very small potatoes and carrots cut in half?
Thank you.
Donna
I don’t really have room for both the meat and veggies so if I were to do them separately, should I cook the meat for an hour total?? Then cook the vegetables??
Yes, that should work. When the meat is done, remove it but keep all the liquid juices in the pot still. Then add the veggies and cook for only 3-5 minutes. That’s pretty much it.
I use chuck roast and cook 95 minutes. It falls apart just like my mothers. I put I onion, I can beef stock, 1can mushroom soup. Then add veggies for 15 minutes. S/p and garlic powder on roast before I start. It’s solo good. My family loves it!!
I forgot’. I also at the end, I remove 1 cup of liquid add 2 or 3 tbs flour while hot a whisk the day life’s out of it and add it back to pot and stir in while it heats for 3or 4 minutes. Makes a perfect gravy southern style!
I decided to try this instead of my normal roast. I usually do something similar to yours with either a chuck or a rump roast. I saute onion, garlic, mushrooms in mixture of olive oil and butter. Remove them and then S&P the roast, dredge the roast in flour and brown on all sides. Then I add a tad of Worcestershire, beef broth, soup (depending on my mood and pantry I alternate cream of onion, cream of celery or cream of mushroom). I add Lawry’s seasoning to the PC after I add everything back in, cook for 90 min letting the pressure come down naturally so it doesn’t dry out the meat, add the veggies for 7 minutes and again, pressure release naturally. It is both fall apart tender, full of flavor and a real comfort meal!
This one was equally as good. The only change I made was to add red wine, as suggested. It was truly delicious! I can’t decide which I like better, my old way or this one, so will keep both for future meals.
Love your recipes that work with my wolfgang puck pressure cooker:-)
What lb of pressure do you use?
what pound of pressure? 5, 10, or 15?
Made this dish last night for dinner and it came out perfect. I couldn’t believe how tender the meat was . This was the very first meal in my new Elite 8 quart pressure cooker .
For some reason, my roast every time comes out really tough? What am I doing wrong?
You may not be cooking it long enough?
Cooking it longer makes it more tender?
I have a 3.8 chuck roast. I’ll try it for 45 minutes as the recipe dictates and see what happens.
I marinated the chuck roast and followed the recipe above and it was delicious. The two day marinade made it simply spectacular.
If I want to make thawed chicken breasts with carrots, mushrooms and potatoes…..can I just put it all on at the same time and for how long?
Excellent job with the recipes! Thank you for sharing with all of us.
how do you brown the roast in a power pressure cooker ? or do you need to brown it ?
I’ve saved you in favorites. I bought a pressure cooker that offers an online cook book that’s horrible to use. Found what I wanted on your site in seconds. Thanks.
Loved this recipe!! I’d like to try it in the oven also. Any suggestions on converting it from pressure cooker to oven. Sometimes I just want to roast the meat instead of pressure cooking it.
Best electric pc recipe I’ve found for this roast. Great use of packets of dressing and gravy for seasonings also. A bit of tweeking for my 2.5lb chuck…but the family loved it!
This is my first time trying out this recipe in my Elite Pressure Cooker. Can’t wait to see how good this is, so many great reviews had to give this a try..
Trying this tonight will be back with my review.
This was delicious! Thank you for sharing this recipe, my husband and I loved it for Easter dinner 🥰 I didn’t have gravy packets so I added some bullion cubes and a little flour to mimic what’s normally in those pouches.