Pot Roast with Onion Gravy and Potatoes
Prep Time
Cooking Time
Total Time
Pot roast from the fridge to the table in 45 minutes - so tender!
Yield: 6
  • 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
  1. Set the electric pressure cooker to brown. Add oil and heat until hot.
  2. Add the beef and brown on both sides (about 8 minutes total)
  3. Remove the browned beef to a cutting board. Slice the meat into 1" wide by 3" long pieces (serving size).
  4. In a small bowl, mix tomato paste with small amount of onion soup. Continue adding soup and mixing until the two ingredients are combined.
  5. Place half of the soup/tomato mixture in the bottom of the electric pressure cooker.
  6. Reassemble sliced meat on top.
  7. Pour the rest of the sauce over the meat.
  8. Place the potatoes in a single layer on top of the meat.
  9. Cook for 30 minutes on high pressure then use natural release method (about 10 minutes).
  10. 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.
  11. 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.
  12. Remove from heat and pour over meat and potatoes; sprinkle with parsley.
  13. Serve with green peas or asparagus.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/02/18/pot-roast-with-onion-gravy-and-potatoes/