Jen's Pressure Cooker Pot Roast

Jen's Pressure Cooker Pot Roast

Main Dish Roasts

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Servings per recipe: 6
Calories per serving: 700
Preparation time: 20m
Total cooking time: 2h 30m


  • 3 pounds beef rump roast
  • salt and ground black pepper to taste
  • 1/3 cup all-purpose flour
  • 1/4 cup vegetable shortening
  • 2 (1 ounce) packages dry onion soup mix
  • 2 1/2 cups cold water, or as needed
  • 8 potatoes, peeled and halved
  • 3 onions, peeled
  • 1/2 cup cold water


  • 1   Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
  • 2   Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
  • 3   Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
  • 4   Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
  • 5   Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
  • 6   To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrion facts:

Total Fat 24.9g 38%
    Saturated Fat 8.0g  
Cholesterol 100mg 33%
Sodium 935mg 37%
Potassium 1883mg 53%
Total Carbohydrates 71.3g 23%
Dietary Fiber 8.9g 36%
Protein 47.6g 95%
Sugars 7g  
Vitamin A 8IU  
Vitamin C 65mg  
Calcium 91mg  
Iron 6mg  
Thiamin 0mg  
Niacin 17mg  
Vitamin B6 1mg  
Magnesium 112mg  
Folate 94mcg