Pot roast on the table in 45 minutes? You say impossible? It’s not! In fact, this recipe will provide you with more than just super moist and tender pot roast, but also whole roasted potatoes, and onion gravy too. It’s true! But you’ll need an electric pressure cooker to accomplish this and trust me, once you buy one you’ll never use your slow cooker again.
Electric pressure cookers are safe, convenient, and fast! Plus the food comes out cooked, but not mushy and overcooked like crockpots tend to do. The trick to making this come out perfectly is not to peel the Yukon Gold potatoes and don’t substitute baking potatoes – you need these to stand up to 30 minutes of high pressure.
The meat is fork tender and the gravy is so simple that it’s sinful. This is a quick and easy work night meal at our house because the recipe is so easy and pretty much foolproof.
Have you tried pressure cooking? What’s holding you back?
- 3 lb chuck-eye roast (boneless) - sometimes marked slow cooker roast beef - trim all visible fat
- 2 Tbl Olive Oil
- 10.5 oz can onion soup
- 2 Tbl tomato paste
- 2 lbs small Yukon Gold potatoes (2-3"), scrubbed clean
- Parsley (fresh or dried)
- 2 Tbl flour
- salt and pepper
- Set the electric pressure cooker to brown. Add oil and heat until hot.
- Add the beef and brown on both sides (about 8 minutes total)
- Remove the browned beef to a cutting board. Slice the meat into 1" wide by 3" long pieces (serving size).
- In a small bowl, mix tomato paste with small amount of onion soup. Continue adding soup and mixing until the two ingredients are combined.
- Place half of the soup/tomato mixture in the bottom of the electric pressure cooker.
- Reassemble sliced meat on top.
- Pour the rest of the sauce over the meat.
- Place the potatoes in a single layer on top of the meat.
- Cook for 30 minutes on high pressure then use natural release method (about 10 minutes).
- Remove the potatoes and meat with a large spoon to a serving dish. Turn the pressure cooker to brown. In a small bowl mix flour with ¼ cup of the pot liquid.
- When the sauce in the pot just comes to a boil, stir in the flour/juice mixture and cook for 2 minutes stirring constantly. Add salt and pepper to taste.
- Remove from heat and pour over meat and potatoes; sprinkle with parsley.
- Serve with green peas or asparagus.
Pressure Cooking Resources
Pressure Cooking Terms
- Quick Release Method – open the value and hold until all the pressure dissipates and then open.
- The Natural Release Method – open the value and let it release on its own.
No water needed? I am new and most ask for water too.
This looks amazing and what a pretty way to present it! I love pot roast.
You’re so sweet. It’s so simple to make – hubby requests it twice a week 🙂
That looks great!
Thanks Wanda! It even impressed my mother!