Classic Pot Roast And Potatoes

Serving 6 people

45 min


  • beef broth 2 cups beef broth
  • beef chuck roast 1 (3- to 4-pound) boneless beef chuck-eye roast, trimmed
  • dried porcini mushrooms 1/2 ounce dried porcini mushrooms, rinsed and minced
  • onion 1 onion, finely chopped
  • salt and pepper Salt and pepper
  • tomato paste 2 tablespoons tomato paste
  • vegetable oil 1 tablespoon vegetable oil
  • yukon gold potatoes 2 pounds small (1 to 3 inch) Yukon Gold potatoes
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How to make it

  1. Pat beef dry with paper towels. Select Browning and add oil to the cooking pot. When hot, brown roast on all sides, 8 to 10 minutes.
  2. Remove to a platter when browned.
  3. Add the chopped onions to the oil in the pot. Cook, stirring occasionally until softened, about 3 to 5 minutes. Stir in tomato paste and mushrooms and cook, stirring constantly, about 3 minutes. Stir in broth and simmer until slightly reduced, about 3 minutes. Scrape up all the browned bits stuck on the bottom of the pot while broth is simmering.
  4. Put the browned pot roast and any accumulated juices in the pressure cooking pot and place potatoes on top of the meat. Lock lid in place.Select High Pressure and set the timer for 90 minutes. When beep sounds, turn off pressure cooker and allow pressure to release naturally for 15 minutes. After 15 minutes, use a quick pressure release to release any remaining pressure.Carefully remove lid.
  5. Transfer potatoes and beef to serving dishes. Tent beef loosely with aluminum foil, and let rest for 15 minutes before carving.While beef is resting, strain juices and skim excess fat from the juices. Return juices to the pressure cooking pot, select Sauté and thicken juices as desired to make gravy. (I used about 1/4 cup of flour mixed with 1/4 cup of cold water to thicken the gravy.)