Most Loved Beef Pot Roast
Submitted by dalexander
Pressure cooker beef pot roast turns a brisket fall-apart tender in about an hour, with potatoes, carrots, and a tangy sour cream and horseradish gravy. Sunday-roast comfort on a weeknight timeline.
YIELD
16 servingsPREP
20 minCOOK
1½ hrsREADY
2 hrsA proper pot roast usually means an all-day braise, but the pressure cooker delivers the same fork-tender brisket in a fraction of the time.
It still starts with the steps that build flavor. You brown the beef hard on all sides, then saute onion, garlic, and carrots in the drippings, scraping up the browned bits that give the gravy its depth.
The brisket pressure-cooks in a savory liquid of broth, tomato paste, lemon juice, and herbs until tender, then potatoes and more carrots go in for a quick second round so they don’t overcook into mush.
The finishing sauce is what sets this apart. The strained cooking liquid gets thickened with flour, then enriched off the heat with sour cream and a hit of horseradish, giving the gravy a creamy, tangy kick that cuts the richness of the beef.
Pro Tips
- Don’t skip browning the brisket; that seared crust is where much of the deep, roasty flavor comes from.
- Add the potatoes and carrots in the second, shorter pressure cycle so they cook through without falling apart.
- Whisk the sour cream and horseradish in off the heat at the very end so the sauce stays smooth and doesn’t curdle.
Variations
- Use chuck roast instead of brisket for an even richer, more marbled result.
- Skip the horseradish for a milder gravy, or add more for extra bite.
- Stir in mushrooms or parsnips along with the potatoes.
Ingredients
Directions
In pressure cooker, brown brisket in hot oil on all sides evenly, turning with long-handled fork or tongs.
Remove meat and set aside.
Sauté onion, garlic, and sliced carrots in hot oil for 3 minutes, stirring and scraping bottom of cooker to loosen any browned particles of meat.
Stir in broth, lemon juice, tomato paste, parsley and seasonings.
Place rack in cooker; add meat.
Secure lid.
Over high heat, bring cooker to high pressure. Reduce heat to medium and cook for 50 to 55 minutes.
Release steam according to manufacturer’s directions.
Remove lid.
Stir potatoes and carrots into meat mixture.
Secure lid.
Over high heat, bring cooker to high pressure.
Reduce heat to medium and cook for 9 minutes.
Release steam according to manufacturer’s directions.
Remove lid.
Transfer meat and vegetables to serving platter.
Loosely cover to retain heat.
Skim all but approximately 2 tablespoon liquid from cooker; strain this liquid through fine sieve and set aside.
Heat cooker over low heat; stir in flour to make a smooth paste.
Add sieved liquid; stir continuously until the sauce is smooth and thickened -- about 5 to 7 minutes.
Remove skillet from heat; whisk in sour cream and horseradish until well blended.
Slice brisket. Serve sauce with brisket and vegetables.
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