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Best Pressure Cooker Pot Roast

Best Pressure Cooker Pot Roast

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Submitted by ijedi1

The pressure cooker certainly shortened the cooking time significantly, and the roast came out so tender. I didn’t have tomato juice, so used tomato sauce instead, and the result was still wonderful. Saved it into my recipe box as well.

YIELD

12 servings

PREP

15 min

COOK

READY

Ingredients

1 1
WHOLE WHOLE BEEF ROAST, POT ROAST *
½ 118
CUP ML ONIONS
chopped
3 45
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML SALT
1 237
CUP ML TOMATO JUICE
¼ 1.3
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML CELERY
chopped
1 237
CUP ML WATER
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE

Directions

Brown meat in oil.

Add onion, celery, tomato juice, salt, pepper and garlic powder.

Stir and pressure cook for 15 minutes per pound.

Add ½ teaspoon salt, worcestershire sauce and water.

Pressure cook 15 minutes.

Thicken sauce and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 35 84% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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