I remember growing up and Sunday dinners were special. Those were the days we had meals that seem to require the most time and effort such as Pot Roast with Vegetables and Fried Chicken. Maybe it was because there was more time to prepare them and then there was the added incentive of our pastor and his wife often came for Sunday dinner at our home. We enjoyed our Sunday dinners, whatever the reason! To this day I love Pot Roast but have always hated the time it takes to cook it and having the oven causing the air conditioner to work overtime! Well, have I got news for you! By using the Power Pressure Cooker, Pot Roast with Vegetables is no longer reserved for special days! You can have this delicious, mouth-watering meal on the table in less than an hour! Yes, you read that right!
In less than an hour, I had a Pot Roast with Vegetables that was juicy and tender and the vegetables were cooked to perfection! If you would like to find out more information about the amazing Power Pressure Cooker, you can read all the details here!
Pot Roast with Vegetables in the Power Pressure Cooker
Prep Time: 15 mins
Cook Time: 40 mins
Ingredients:
3 lb Chuck Roast
2 Tbsp. Vegetable Oil
2 Medium Onion, cut into wedges
4 Medium Potatoes, cut into 2 inch cubes
4 Carrots, cut into 2 inches pieces (you may also use pre-cut or baby carrots to save time)
1 Pkg. Lipton Onion Soup Mix
1 can (2 cups) Beef Broth
Onion Powder, to taste
Garlic Powder, to taste
Salt and Pepper, to taste
Instructions:
Wash and prep the veggies.
Liberally season the roast with onion powder, garlic powder, salt, and pepper.
Add Vegetable Oil to the inner pot of the pressure cooker. Add roast and press the Chicken/Meat button. Cook the roast until it is lightly browned on all sides.
Remove roast from the pot and set aside.
Place the onion, potatoes, and carrots into the pot and cook for approximately 3 minutes.
Add in the beef broth and Onion Soup Mix into the pot with the veggies and cook for 2 minutes.
Place the beef back into the pot on top of the veggies.
Put the lid back on the Power Cooker, lock the lid, and switch the release valve to closed.
Press the Warm/Cancel button.
Reset the Chicken/Meat button mode and press the Time Adjustment button until you reach 35 minutes.
Once the timer counts down, the cooker will automatically switch to Keep Warm. Switch the pressure release valve to open.
When the steam is completely released, remove the lid.
Transfer to plates.
Serve and enjoy!
Print this recipe!
Prep time:
Cook time:
Total time:
- 3 lb Chuck Roast
- 2 Tbsp. Vegetable Oil
- 2 Medium Onion, cut into wedges
- 4 Medium Potatoes (skin on or off), cut into 2 inch cubes
- 4 Carrots, cut into 2 inches pieces (you may also use pre-cut, or baby carrots to save time)
- 1 Pkg. Lipton Onion Soup Mix
- 1 can (2 cups) Beef Broth
- Onion Powder, to taste
- Garlic Powder, to taste
- Salt and Pepper, to taste
- Wash and prep the veggies.
- Liberally season the roast with onion powder, garlic powder, salt, and pepper.
- Add Vegetable Oil to the inner pot of the pressure cooker. Add roast and press the Chicken/Meat button. Cook the roast until it is lightly browned on all sides.
- Remove roast from the pot and set aside.
- Place the onion, potatoes, and carrots into the pot and cook for approximately 3 minutes.
- Add in the beef broth and Onion Soup Mix into the pot with the veggies and cook for 2 minutes.
- Place the beef back into the pot on top of the veggies.
- Put the lid back on the Power Cooker, lock the lid, and switch the release valve to closed.
- Press the Warm/Cancel button.
- Reset the Chicken/Meat button mode and press the Time Adjustment button until you reach 35 minutes.
- Once the timer counts down, the cooker will automatically switch to Keep Warm. Switch the pressure release valve to open.
- When the steam is completely released, remove the lid.
- Transfer to plates.
- Serve and enjoy!
