Perfect Pressure Cooker Pot Roast

Recipe View Heat the vegetable oil in the pressure cooker over medium-high heat, leaving the lid open. Brown the beef chuck roast on all sides until a rich, golden crust forms. This step is crucial for developing deep, savory flavors. (Approximately 8-10 minutes)

Recipe View In a small bowl, thoroughly combine the dry Italian salad dressing mix, Ranch dressing mix, and brown gravy mix. Sprinkle this flavorful blend evenly over the browned roast, ensuring it's well-coated. Pour the beef broth into the pressure cooker, and add the diced onion.

Recipe View Seal and lock the pressure cooker according to the manufacturer's instructions. Cook over high heat until the pressure indicator signals that full pressure has been reached (e.g., whistles). Then, reduce the heat to medium and cook for 45 minutes. (Approximately 55 minutes)

Recipe View Remove the pressure cooker from the heat and allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully release any remaining pressure using the quick-release method (running under cold water, as needed). Once all pressure is released, carefully unlock and open the lid. (Approximately 10 minutes)

Recipe View Remove the pot roast and set aside to rest for 10 minutes before shredding or slicing. The cooking juices can be used as a flavorful au jus. For a richer gravy, whisk together 2 tablespoons of flour or cornstarch with 1/4 cup of cold water. Stir the slurry into the juices in the pressure cooker and simmer until thickened. (Approximately 15 minutes)