Pressure Cooker Beef Pot Roast

Pressure Cooker Beef Pot Roast

Pressure Cooker Beef Pot Roast

Quick and pot roast don’t go together. Chuck roast is cut from the beef shoulder, a hard-working muscle, chewy and tough…unless you cook it for a long time, breaking it down and making it tender.

Pressure cooker pot roast works around that problem…mostly. Chuck roast cooks quicker in the high heat of a pressure cooker, but even then, it takes a while. A chuck roast takes an hour and 15 minutes in my trusty Instant Pot, because it takes a while for the heat to penetrate the thick piece of meat.1

As a kid, pot roast was one of my favorite meals, a thick slab of tender meat that would break into shreds when poked with a fork. And, even better, it came with a thick, beefy sauce to pour over my baked potato. Heaven.

Pot roasted chuck shoulder has a wonderful, beefy flavor, with tender meat that breaks into shreds when poked with a fork, and a thick sauce to pour over a baked potato. But, I have a couple of tricks up my sleeve to make the roast taste even meatier. The first is to pump up the umami – the “fifth taste” – with tomatoes and mushrooms. I even sneak a teaspoon of soy sauce in there; you won’t taste the soy, but it adds even more umami goodness. The other “trick” isn’t really a trick, but a classic cooking technique; brown the meat well before pressure cooking. Well seared meat (and the resulting browned bits that stick to the pan) add depth to the sauce.


Browning the roast

Is this a fifteen minute pressure cooker meal? Hardly. All in, it’s about two hours, between the searing, sautéing, pressure cooking, and natural pressure release. Still, it is every bit as good as a traditional pot roast, and ready in half the time. It’s amazing what a little pressure can do.


Video: Pressure Cooker Pot Roast – Time Lapse []

Recipe: Pressure Cooker Beef Pot Roast




Pressure Cooker Beef Pot Roast

5 from 2 reviews

Pressure Cooker Beef Pot Roast gives you tender, shreddable pot roast beef in about 2 hours.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 6-8
  • Category: Pressure Cooker
  • Cuisine: American


  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1 teaspoon olive oil
  • 1 (4 pound) boneless beef chuck roast, cut in two pieces
  • 2 teaspoons Diamond Crystal kosher salt
  • 1 large onion, minced
  • 4 cloves garlic, crushed
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon soy sauce (optional)
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 (15-ounce) can crushed tomatoes


  1. Soak the mushrooms: Put the mushrooms in a small bowl and cover with 1 cup of hot water to soak.
  2. Brown the chuck roast: Cut the chuck roast in half lengthwise, then sprinkle with 2 teaspoons of salt. Heat the teaspoon of oil over medium-high heat (“sauté” mode on an electric PC) until shimmering, about 3 minutes. Sear one piece of the roast on its two largest sides, about 4 minutes a side, then move it to a bowl. Sear the other piece of roast until browned, another 4 minutes a side, then add it to the bowl.
  3. Sauté the aromatics: Add the onion and garlic to the pot, sprinkle with 1/2 teaspoon of salt, and sauté until softened, about 5 minutes.
  4. Add everything to the pot: Pour the mushrooms and their soaking liquid into the pot and bring to a simmer, while scraping the bottom of the pan to loosen any stuck bits of beef or onion. Stir in the soy sauce, rosemary, and thyme, then add the beef and any juices in the bowl. Pour the tomatoes over the top.
  5. Pressure cook the pot roast: Lock the pressure cooker lid and bring the pressure cooker up to high pressure. Cook on high pressure for 75 minutes in an electric PC or 60 minutes in a stovetop PC, and then let the pressure come down with a natural pressure release, about 20 more minutes.
  6. Serve: Carefully lift the pieces of beef out of the cooker and transfer to a platter. Discard the rosemary and thyme sprigs. If you want to defat the sauce, strain the liquid in the pot into a fat separator and let it settle for 10 minutes, then pour the defatted liquid over the pot roast. (Or serve the pot roast country style, with the sauce straight out of the pot. Just pour it over the roast after you discard the herb sprigs). Cut the roast into serving size pieces – I get 5 to 6 servings – and serve, passing the pot sauce at the table to spoon on top of the roast.



  • No pressure cooker? No worries. In a dutch oven, follow the instructions up to “Pressure cook the pot roast” – then stir in 2 cups of chicken stock or water, and bring to a simmer on the stove top. Cover with a lid, move to a 350°F oven, and bake for 4 hours, or until the roast is easily pierced with a fork. Continue with the “Serve” step.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Basic Beef Stew
Pressure Cooker Beef Shank Osso Bucco
Other Pressure Cooker Recipes


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  1. An hour and 15 minutes under pressure is a very long time…for a pressure cooker recipe. A traditional pot roast takes four hours of simmering, so it is faster…just don’t expect miracles.


  1. This came out awesome! I added eight ounces of sliced mushrooms and I only had dried rosemary and thyme but it went great with pasta. I’ll definitely make this again!

  2. Could you give a “minutes per pound” cooking time?

    • No, sorry. Thickness matters more than weight. Cut your roast into 2 pound pieces – each 3 to 4 inches thick – and use this cooking time.

      • Keith Wright /

        I keep it at 2-3″ MAX to keep the cooking time low. But agree 100%.not about the weight.

    • Keith Wright /

      Pressure cooking goes by chunk size not by the pound.

  3. Chandra /

    This was the best pot roast I have ever had. The flavors were outstanding! Thank you!

  4. Can you use beef broth instead of crushed tomatoes?

  5. Came across your site while searching for ways to use my 8 quart pressure cooker by GOWISE. I have about 6 recipes from GOWISE and so I am on my own. I’ve already ruined a beef stew which I pressure cooked way too long. I purchased a “the Great Big Pressure Cooker Book” but the 500 lovely recipes are for stovetop and also separate instructions are given for 6 qt pc’s. To accommodate my 8 qt, is there a percentage to decrease the time? The advice in my cookbook says to shave off a few minutes – Do you have any guidance?

  6. Keith Wright /

    Since chunk size is extremely important, a fact not mentioned here, how you cut that piece of roast in two, matters. By slicing the roast into two thinner portions, instead of two larger fist-sized portions. It will cook quicker. 10 minutes sauté on each main side, 25 minutes cooking at high pressure and a 15 min natural release. Thickness matters.

  7. Hi Mike,
    Thanks for the many great recipes!
    Can I make this one with beef eye round roast instead of chuck roast? Would the flavor be much different and would I have to change time under pressure?

    • You can, and it should take about the same amount of time…but I prefer chuck roast in the pressure cooker. Eye of round is lean, without much connective tissue, and it tends to come out of the pressure cooker a little dry.

      • Mike from Austin /

        I’ll second that. I was given some eye of round by one of my ranchers at the farmer’s market to do some testing. It is best rare to medium rare.

  8. Mike from Austin /

    Mike, I made this recipe this evening. You are right about the importance of thickness, and I found the perfect piece. I like to add more vegetables, including mushrooms, and should have cut back the liquid as a result. Used a separator and made a quick roux-based gravy for the baked potatoes. Served the vegetables as a side with the meat. As you describe, It’s fork tender. Thanks again for a go-to recipe.

  9. Alex Talis /

    Hi Mike,
    I made this in Instant Pot. I had my girlfriend pick up chuck roast and somehow she ended up bringing home two chuck steaks about 2 inches thick each. I’m a beginner, so I had to guess how to adjust the timing. One comment here says 25 minutes under pressure for thinner slices. I also looked at cooking times at, which says 40 minutes for “Beef, roast”. So I browned each piece about 4 minutes on each side and cooked them 45m under pressure with natural release. When done, the meat could be easily separated with a fork, but seemed stringy and pretty tough to me. I didn’t know if I over or under cooked it, but I suspected that I over-cooked it. We cooked it another 5 minutes under pressure with quick release. I thought it was the same. My girlfriend thought it made the meat softer. So we did another 15m under pressure, almost bringing it to the same 70 minutes as in your original instructions. I think that made the meat noticeably tougher.

    So my first question is whether 45m was too long to begin with? I’ve made your Osso Bucco recipe a couple of times and it comes out very tender. The thickness of meat was about the same there, so I think maybe I should’ve followed that timing here – 36m under pressure? Or are these two cuts (shank and chuck) too different to use the same timing?

    Second question… I couldn’t find porcini mushrooms and used shiitake instead. What do you think about that substitution?

    • Easy question first: Shiitake work fine if you can’t find Porcini.

      Hard question – how long with much thinner pieces of roast? Thickness matters more than weight, especially with pressure cooking. Thinner slices cook quicker; you’re on the right track with the Osso Bucco timing.

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