Grammy's Kitchen · Pot Roast · Perfect Pressure Cooker Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
345 cooks on www.allrecipes.com rate it 4.6★.
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 | 11% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-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) beef chuck roast |
| 150 g | 1 large onion, diced |
| 28 g | 1 (1 ounce) package dry Italian salad dressing mix |
| 28 g | 1 (1 ounce) package dry Ranch-style dressing mix |
| 34 g | 1 (1.2 ounce) package brown gravy mix |
| 411 g | 1 (14.5 ounce) can beef broth |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fabulous; really, really fabulous. That was my husband's review. And I know his mom made the best pot roast ever - he said it was better than hers, which was his childhood favorite. Why? I've been cooking for over 30 years and using the pressure cooker keeps t” — a cook, 5★
“I have been making Pot Roast in the pressure cooker for some time now. However, I just use pepper, season salt, and onion powder to season the meat after browning. I also use beef broth only, no water and add a quartered onion or two, and some worcester sauce ” — a cook, 5★