Ingredients for Pressure Cooker Pot Roast With Mushroom Gravy Easy
- Chuck Roast
- Vegetable Oil
- Onion Soup Mix
- Cream Of Mushroom Soup
- Water
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How to Make Pressure Cooker Pot Roast With Mushroom Gravy Easy
- Season a 3-4 lb beef chuck roast generously with salt and pepper.
- Heat 2 tablespoons of oil in your pressure cooker on the sauté function. Brown the roast on all sides, about 2-3 minutes per side.
- Add 1 large onion, chopped; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 1 cup beef broth; 1/2 cup dry red wine (optional); 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; and 1 bay leaf to the pressure cooker.
- Stir to combine, ensuring the roast is coated in the mixture.
- Secure the pressure cooker lid and cook on high pressure for 50-60 minutes, or until the pressure release valve naturally jiggles.
- Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the roast and let it rest for 10 minutes before slicing against the grain.
- Skim off any excess fat from the gravy. If desired, thicken the gravy by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Whisk the slurry into the gravy and cook for a few minutes until thickened.
- Serve the sliced pot roast over steamed rice or mashed potatoes, generously drizzled with the rich mushroom gravy.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
7g
Fat
40g
Carbs
4g
