Why You’ll Love This Pressure-Cooker Pot Roast With Vegetable Gravy Recipe
There’s something incredibly comforting about a hearty pot roast, and this Pressure-Cooker Pot Roast with Vegetable Gravy recipe delivers just that.
I love how quickly it comes together, transforming a tough cut of meat into tender, flavorful perfection in under an hour. The rich, savory gravy is a game-changer, making every bite feel like a warm hug.
Plus, the veggies soak up all that deliciousness, adding a wholesome touch. It’s perfect for busy weeknights or special occasions when I want to impress.
Trust me, once you try this recipe, you’ll find yourself craving it again and again!
Ingredients of Pressure-Cooker Pot Roast With Vegetable Gravy
When it comes to making a delicious Pressure-Cooker Pot Roast with Vegetable Gravy, getting your ingredients right is key. This recipe isn’t only simple but also satisfying, and once you gather everything, you’ll be on your way to creating a meal that feels like a warm embrace on a chilly evening.
So, let’s dive right into what you need to whip up this comforting dish.
Ingredients:
- 3-4 lbs roast
- 1/4 teaspoon kosher salt
- 1 cup beef broth
- 2 medium carrots, sliced thick
- 1/4 teaspoon baking soda
- 1 medium onion, diced
- 2 teaspoons soy sauce
- 2 tablespoons oil
- 2 bay leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon dried thyme
Now, before you dash off to the grocery store, let’s chat about a couple of things.
First, when it comes to the roast, you’ll want something that can handle the pressure cooking process—like chuck roast or brisket. They’re tougher cuts that become incredibly tender after cooking, so don’t be tempted by that fancy filet mignon; save that for the grill.
Also, don’t skip on the veggies; they’re not just there for decoration. They soak up all that juicy goodness and add layers of flavor to your dish.
And if you find yourself without red wine vinegar, a splash of balsamic or even apple cider vinegar can work in a pinch!
How to Make Pressure-Cooker Pot Roast With Vegetable Gravy
Ready to make the most mouthwatering Pressure-Cooker Pot Roast With Vegetable Gravy? Let’s get started. First things first, grab your 3-4 lbs roast and season it with 1/4 teaspoon kosher salt (and a little pepper if you’re feeling fancy). You want that flavor to soak right into the meat. Now, set your seasoned roast aside because we’ll come back to it soon.
Next up, heat 2 tablespoons of oil in your pressure cooker over medium heat. Watch it like a hawk—too hot, and you’ll have a mini oil volcano on your hands. Toss in 1 medium diced onion and 2 thickly sliced carrots, along with 1/4 teaspoon baking soda. The baking soda helps caramelize the onions and gives everything that beautiful golden hue. Stir it all around for about 5 minutes, until the onions start breaking down and the mixture transforms into a savory fragrance that might just make you swoon.
Once that’s done, pour in 1 cup of beef broth and 2 teaspoons of soy sauce. Don’t forget the 2 bay leaves; they add that extra depth of flavor. Make sure to scrape up any of those delicious browned bits stuck to the bottom of the pot. That’s where the magic happens. Now, gently nestle your roast on top of the veggies, lock the lid in place, and get ready for the pressure cooker magic.
Cook it for 55 minutes—yes, a whole 55 minutes of anticipation. If you’re using a manual pressure cooker, bring it to high pressure and then reduce the heat to maintain it. For electric pressure cookers, just hit the button and let technology do its thing.
Once the timer goes off, give it a little time to let the pressure release naturally for about 10 minutes. After that, carefully release any remaining pressure. You’ll want to take the meat out and let it rest for 15-20 minutes—trust me, it’s worth the wait.
While that beauty is resting, remove the bay leaves from the sauce. Then, blend the sauce until smooth, adding in 1 tablespoon of red wine vinegar for that zing. If you like your gravy thicker, toss in a bit of arrowroot powder or cornstarch.
Finally, slice or shred your pot roast, drizzle on that luscious gravy, and prepare yourself for a comforting meal that’s like a warm hug on a plate. Enjoy!
Pressure-Cooker Pot Roast With Vegetable Gravy Substitutions & Variations
If you’re looking to put your own spin on the Pressure-Cooker Pot Roast With Vegetable Gravy, there are plenty of substitutions and variations to explore.
For a different flavor, try using chicken or vegetable broth instead of beef. You can swap in your favorite root vegetables, like parsnips or turnips, for the carrots.
Experiment with herbs, adding rosemary or oregano for a fresh twist. If you prefer a bit of heat, toss in some crushed red pepper flakes.
And for a richer gravy, consider adding a splash of Worcestershire sauce or a spoonful of Dijon mustard.
Enjoy your culinary creativity!
What to Serve with Pressure-Cooker Pot Roast With Vegetable Gravy
Serving Pressure-Cooker Pot Roast With Vegetable Gravy is an opportunity to create a comforting meal that pairs beautifully with various sides.
I love serving it alongside creamy mashed potatoes, which soak up that rich gravy perfectly. Roasted vegetables, like Brussels sprouts or carrots, add a delightful crunch and color to the plate.
A simple green salad with a tangy vinaigrette balances the heartiness of the pot roast. If you’re feeling indulgent, crusty bread is a must for sopping up any leftover gravy.
These combinations make for a satisfying and memorable dinner experience that warms the soul.
Additional Tips & Notes
Pairing your Pressure-Cooker Pot Roast With Vegetable Gravy with the right sides makes for a delightful meal, but there are also a few tips that can enhance your cooking experience.
Always let the meat rest before slicing; this keeps it juicy. For a richer flavor, consider marinating the roast overnight in your favorite seasonings. If you’re short on time, use pre-cut vegetables.
Don’t skip blending the sauce; it elevates the dish! Finally, if you want a thicker gravy, mix a little cornstarch with cold water before adding it to the sauce.
Enjoy your delicious creation!