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Jen's Pressure Cooker Pot Roast
Jen's Pressure Cooker Pot Roast
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Tenderize tough roast in a pressure cooker for a nostalgic family favorite passed down through generations.
Ingredients:
  • 3 pounds beef rump roast
  • 0.33333334326744 cup all-purpose flour
  • 0.25 cup vegetable shortening
  • 2 (1 ounce) packages dry onion soup mix
  • 2.5 cups cold water, or as needed
  • 8 potatoes, peeled and halved
  • 3 onions, peeled
  • 0.5 cup cold water
Instructions:
  • Season the roast generously with salt and pepper, then coat it entirely with flour (keep some flour aside for making the gravy later).
  • Heat the shortening in a pressure cooker over medium-high heat until melted. Sear the roast on all sides in the hot shortening. Sprinkle the onion soup mix over the roast. Add at least two cups of water to the pressure cooker, adjusting quantities as needed based on the cut of beef and the manufacturer's guidelines.
  • Seal the lid and bring the cooker to full pressure on high heat. Reduce to low heat, keeping full pressure, and cook for 1 1/2 to 2 hours.
  • Check the tenderness of the meat by pressing with a fork. Add potatoes and onions ensuring they are covered in the cooking liquid. Adjust the roast on top of the vegetables or add more water if needed. Seal the lid and bring the pressure cooker back to full pressure.
  • Simmer gently under full pressure for 10 minutes. Release pressure and plate meat and vegetables.
  • Bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water until smooth and pour it into the boiling broth. Cook for about 3 minutes until thickened, stir occasionally. Serve the delicious gravy with pot roast and vegetables.

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