- 4 to 5 lb. pot roast
- seasoning: salt, pepper, garlic powder, onion powder
- light olive oil or any high heat cooking oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 cup dry red wine (this gave it so much flavor)
- 2/3 box beef stock
- 2 bay leaves
- 6 whole carrots, peeled and cut into bite size pieces
- 6 russet potatoes, peeled and cut into pieces
Season the meat and brown on all sides in oil until a crust is formed. It browns better for me in a cast iron skillet.
Heat oil in pressure cooker and sauté onions. Add garlic. Stir in tomato paste and red wine. Add roast and drippings from the roast. Add enough beef stock to cover the roast. Add bay leaves.
Bring cooker up to full pressure. Reduce heat to low (if you don’t reduce heat the onions will stick to bottom of pot), maintaining full pressure, and cook for 30 minutes. Use the quick-release method to lower the pressure.
Add potatoes and carrots. If needed add more beef stock to almost cover the veggies. Seal the lid and bring the cooker up to full pressure, reduce heat keeping pressure, cook for additional 15 minutes.
April 2025 – This is the best tasting pot roast. Dad, Joey and I loved it.