Easy Pressure Cooker Pot Roast Recipe

Ingredients

• 3 pounds beef rump roast
• salt and ground black pepper to taste
• 0.33 cup all-purpose flour
• 0.25 cup vegetable shortening
• 2 (1 ounce) packages dry onion soup mix
• 2.5 cups cold water, or as needed
• 8 potatoes, peeled and halved
• 3 onions, peeled
• 0.5 cup cold water

Instructions

1. Season the pot roast generously with salt and pepper, then coat it evenly with flour, reserving some flour for the gravy.
2. Heat shortening in the pressure cooker over medium-high heat. Brown the pot roast on all sides. Sprinkle onion soup mix over the roast. Pour in at least 2 cups of water, adding more if needed to ensure the roast is covered or to meet the pressure cooker's minimum liquid requirement.
3. Seal the pressure cooker and bring it to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours, depending on the roast's size and tenderness.
4. Release the pressure carefully and check the roast for doneness—it should be easily pierced with a fork. Add potatoes and onions, ensuring they are submerged in the cooking liquid. Rearrange the roast if necessary or add more water.
5. Seal the lid again and return the pressure cooker to full pressure. Reduce heat to low, maintaining full pressure, and cook for an additional 10 minutes.
6. Release the pressure, then transfer the pot roast and vegetables to a serving platter. For the gravy, bring the cooking liquid to a boil. Mix reserved flour with 1/2 cup cold water, then whisk into the boiling liquid. Cook until thickened, stirring occasionally, about 3 minutes. Serve the gravy over the pot roast and vegetables.

Nutrition

• Calories: 700 kcal
• Fat Content: 25 g
• Fiber Content: 9 g
• Sugar Content: 8 g
• Sodium Content: 935 mg
• Protein Content: 48 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 71 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g