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Best Pressure Cooker Pot Roast

 
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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

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 whole beef roast, pot roast
*
½ cup onions
chopped
3 tablespoons vegetable oil
1 teaspoon salt
1 cup tomato juice
¼ teaspoon garlic powder
*
teaspoon black pepper
*
½ teaspoon salt
½ cup celery
chopped
1 cup water
½ teaspoon 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

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 3584% of calories 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?

 

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