Superb Pressure Cooker Pot Roast

This is the pot roast recipe that proves a pressure cooker can replace a Dutch oven on a busy weeknight. What used to take 3 hours of low-and-slow oven braising compresses into 15 minutes per pound under pressure, and the meat ends up just as fork-tender. The high-pressure environment forces moisture into the connective tissue and breaks it down faster than any conventional method.

Browning the beef before sealing the lid is the step you can’t skip. The Maillard reaction that develops on the surface of the seared meat creates the deep savory flavor that distinguishes a great pot roast from boiled beef. Open pressure cookers brown beautifully because they sit hot and uncovered like a regular pan.

Red wine and beef stock build the braising liquid. The wine breaks down with heat and lends a winey-savory backbone to the gravy without leaving any boozy edge. Veal stock if you can find it adds collagen and depth, but a good beef stock works.

The gravy comes together in the cooker after the meat rests. The fond left from browning gets unstuck by the wine, the flour thickens the drippings, and you’ve got a glossy pan gravy without dirtying another pot.

Chef Tips

• Pat the beef dry before browning. Wet meat steams instead of searing.
• Brown all sides, including the ends, for the most flavorful gravy base.
• Let the pressure release naturally for the most tender result. Quick-release toughens the meat slightly.
• Slice against the grain for the most tender bite. Cutting with the grain leaves stringy slices.

Variations

• Add 1 pound of carrots and quartered potatoes to the pot for the last 5 minutes of cook time for a one-pot meal.
• Swap red wine for stout or porter for a deeper, more bittersweet braise.
• Stir 2 tablespoons of horseradish into the finished gravy for a sharp, traditional Sunday-dinner finish.