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    Pot Roast In An Electric Pressure Cooker

    Pot Roast In An Electric Pressure Cooker
    • Prep Time


    • Cook Time


    • Servings



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    • 1

      beef rump roast - (abt 5 lbs)

    • Salt to taste

    • Freshly-ground black pepper to taste

    • ¼

      cup all-purpose flour

    • 1

      tablespoon extra-virgin olive oil

    • 2

      yellow onions sliced ¼" thick

    • 8

      carrots cut diagonally

    • into slices ½" thick

    • cups beef stock

    • 2

      garlic cloves crushed

    • 3

      fresh thyme sprigs

    • 1

      bay leaf


    <p>Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.</p> <p>Set an electric pressure cooker to &#8220;brown&#8221; according to the manufacturer&#8217;s instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer the roast to a platter. Add the onions to the pressure cooker and cook until tender, 3 to 5 minutes. Return the roast to the pressure cooker along with the carrots, stock, garlic, thyme and bay leaf. Cover, set the pressure to &#8220;high&#8221; and cook for 1 hour and 20 minutes. Release the pressure according to the manufacturer&#8217;s instructions.</p> <p>Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the meat and arrange on a warmed platter.</p> <p>Remove the thyme and bay leaf from the sauce. Transfer the vegetables to the platter. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, leave some of the vegetables in the sauce and puree using a blender or stick blender. Transfer the sauce to a warmed sauceboat and pass at the table.</p> <p>This recipe yields 8 servings.</p>


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