Recipes Main Dishes Beef Pot Roast Recipes Jen's Pressure Cooker Pot Roast 4.8 (135) 105 Reviews 20 Photos A pressure cooker is a must for making a tough pot roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well. Submitted by jenonymous Updated on November 21, 2024 Save Rate Print Share Close Add Photo 20 20 20 20 Prep Time: 20 mins Cook Time: 2 hrs Additional Time: 10 mins Total Time: 2 hrs 30 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 3 pounds beef rump roast salt and ground black pepper to taste ⅓ cup all-purpose flour ¼ cup vegetable shortening 2 (1 ounce) packages onion soup mix 2 cups cold water, or as needed 8 potatoes, peeled and halved 3 onions, peeled ½ cup cold water Directions Season roast on all sides with salt and pepper; coat with flour (reserve leftover flour for gravy). Melt shortening in a pressure cooker over medium-high heat. Add roast; brown on all sides. Sprinkle onion soup mix over roast. Pour in at least 2 cups water (add 1 to 2 cups more if roast is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer). Seal the lid; bring the cooker to full pressure over high heat. Reduce the heat to low, maintaining full pressure; cook 1 1/2 to 2 hours. Release the pressure; test for doneness (the meat should be fork-tender). Add potatoes and onions, making sure vegetables are submerged in cooking liquid. (You may need to rearrange roast and place on top of vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure. Reduce heat to low, maintaining full pressure; cook for 10 minutes. Release the pressure; transfer roast and vegetables to a serving platter. To make gravy, bring cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk into boiling cooking liquid. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables. I Made It Print 307 home cooks made it! Nutrition Facts (per serving) 700 Calories 25g Fat 71g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 700 % Daily Value * Total Fat 25g 32% Saturated Fat 8g 40% Cholesterol 100mg 33% Sodium 935mg 41% Total Carbohydrate 71g 26% Dietary Fiber 9g 32% Total Sugars 8g Protein 48g 95% Vitamin C 65mg 73% Calcium 92mg 7% Iron 6mg 33% Potassium 1883mg 40% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.