A classic pot roast and potatoes recipe made faster and more delicious in the pressure cooker. Pot roast is one of the comfort foods that reminds me of the wonderful Sunday dinners mom cooked when I was growing up. It’s a meal I love to serve my family and making it in the pressure cooker gets me out of the kitchen in less than half the time.
Sunday I shared a tip about using small potatoes when making pot roast and potatoes in the pressure cooker. Today, I’m sharing the America’s Test Kitchen, Pressure Cooker Perfection, Classic Pot Roast and Potatoes recipe the tip came from, adapted for the electric pressure cooker.
Making Classic Pot Roast and Potatoes in an Instant Pot
After the 1 1/2 hour cook time the roast and potatoes are fork tender and flavored with the rich braising liquid. America’s Test Kitchen boosts the flavor of the braising liquid by adding tomato paste and dried porcini mushrooms. It adds to the meaty flavor of the broth and makes a wonderful gravy.
My butcher didn’t have a chuck-eye roast. He didn’t even seem to know what it was, so I used a regular chuck roast. I thought the mushrooms were a bit spongy after the 1 1/2 hours cooking time, so I decided to strain the cooking liquid and used a fat separator to remove the fat and make a simple gravy to serve with the roast and potatoes.
My daughter loves Yorkshire pudding with her meat and potatoes and gravy. (I think she was British in another life.) She whipped up a light and fluffy, golden brown batch of Yorkshire pudding for us to enjoy with our roast.
Give this recipe a try. I think ATK may have achieved pot roast perfection with this recipe.
Classic Pot Roast and Potatoes
- 1 (3- to 4-pound) boneless beef chuck-eye roast, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 1/2 ounce dried porcini mushrooms, rinsed and minced
- 2 cups beef broth
- 2 pounds small (1 to 3 inch) Yukon Gold potatoes
Pat beef dry with paper towels and season with salt and pepper. Select Browning and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes. Remove to a platter when browned.
Add the chopped onions to the oil in the pot. Cook, stirring occasionally until softened, about 3 to 5 minutes. Stir in tomato paste and mushrooms and cook, stirring constantly, about 3 minutes. Stir in broth and simmer until slightly reduced, about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering.
Put the browned pot roast and any accumulated juices in the pressure cooking pot and place potatoes on top of the meat. Lock lid in place.
Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.
Carefully remove lid. Transfer potatoes and beef to serving dishes. Tent beef loosely with aluminum foil, and let rest for 15 minutes before carving.
While beef is resting, strain juices and skim excess fat from the juices. Return juices to the pressure cooking pot, select Sauté and thicken juices as desired to make gravy. (I used about 1/4 cup of flour mixed with 1/4 cup of cold water to thicken the gravy.)