Name: Pressure Cooker Pot Roast with Potatoes and Carrots
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 3-5 lb. Sam's Club Beef Chuck Roast; 2 T cooking oil; 1 tsp salt; ½ tsp pepper; 1 tsp paprika; 1 lb baby yellow potatoes; 4 carrots, chopped into large chunks; 1 large yellow onion, quartered; 4 cups Member's Mark Beef Broth; 2 T Worcestershire sauce; 4 T Chef Shamy Garlic Butter; ¼ cup water; 2 T cornstarch

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Pressure Cooker Pot Roast with Potatoes and Carrots

Recipe by Chef ShamyCourse: dinner

Servings

servings

Prep time

minutes

Cooking time

hours

Ingredients

3-5 lb. Sam’s Club Beef Chuck Roast
2 T cooking oil
1 tsp salt
½ tsp pepper
1 tsp paprika
1 lb baby yellow potatoes
4 carrots, chopped into large chunks
1 large yellow onion, quartered
4 cups Member’s Mark Beef Broth
2 T Worcestershire sauce
4 T Chef Shamy Garlic Butter
¼ cup water
2 T cornstarch

Directions

Set Pressure Cooker to “SAUTE.”
Stir together salt, pepper, and paprika. Season roast with mixture, rubbing it gently into the meat.
Pour oil in the bottom of the Pressure Cooker, then sear each side of the roast, cooking 2-3 minutes each.
Add onions, beef broth, Worcestershire, and Garlic Butter. Place lid on pot and turn to locked position. Set time (on Manual) for 80-100 minutes.
When done, release pressure.
Add potatoes and carrots, then cook again for 10 minutes.
Release pressure.
Remove meat, potatoes, carrots, and onions.
Stir together water and cornstarch, then add to the liquid, and set to “SOUP.” Cook until broth has thickened into a gravy.
Serve.

Pressure Cooker Pot Roast with Potatoes and Carrots