Grammy's Kitchen · Pot Roast · Easy Pressure Cooker Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
267 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 30% | 26% |
| fat | 2% | 2% |
| aromatics | 22% | 12% |
| vegetables and beans | 68% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons vegetable oil |
| 1361 g | 1 (3 pound) boneless beef chuck roast, trimmed |
| 1 pinch seasoned salt, or to taste | |
| 150 g | 1 pinch onion powder, or to taste |
| ground black pepper to taste | |
| 411 g | 1 (14.5 ounce) can beef broth |
| 24 g | 1.5 tablespoons Worcestershire sauce |
| 150 g | 1 large onion, cut into 4 wedges |
| 680 g | 4 large potatoes, peeled and cut into bite-size pieces |
| 244 g | 4 carrots, peeled and cut into bite-size pieces |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an ---EXCELLENT--- recipe - Very Tender and Tasty! Like many others who commented, I made some modifications. Instead of a "Pot Roast" I used a Tri-Tip Roast (about 3-4 lbs., fat-cap included). I blotted the roast dry with paper towel; seasoned both si” — a cook, 5★
“This was terrific. I'm rating 4 stars on the original recipe, but reading the reviews I made changes that make it a 5 star meal for sure. It is so tender I ate the meat using a fork only; a knife is unnecessary. It is hard to mess this up. Here is what I did: ” — a cook, 4★