Pressure Cooker Pot Roast


  • 1-3 poundchuck roast 2 inches thick
  • 4 clovessgarlic, minced
  • 2 smallsonions, sliced
  • 1 cupunsalted homemade chicken stock
  • 1 Tablespoonlight soy sauce
  • 1 Tablespoonfish sauce
  • 1 Tablespoonolive oil
  • 1 pinchdried rosemary
  • 1 pinchthyme
  • 2 baysleaves
  • 2 Tablespoonsred wine or balsamic vinegar to deglaze
  • Kosher salt
  • black pepper
  • 8 whitesmushrooms, sliced
  • carrots, chopped
  • potatoes, quartered
  • 1 ½ Tablespoon(12 g) cornstarch mixed with 2 tablespoons (30 ml) water


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  2. Make sure your pot is as hot as it can be when you place the chuck roast into the pot
  3. Pat roast dry with a paper towel.
  4. season the chuck roast with generous amount of kosher salt and ground black pepper.
  5. Add 1 tablespoon (15 ml) of olive oil into the pot.
  6. Add the seasoned chuck roast into the pot, then let it brown for exactly 10 minutes on each side (don’t need to keep flipping).
  7. Remove and set aside.
  8. Add in the sliced onions and stir.
  9. Add a pinch of kosher salt and ground black pepper to season if you like.
  10. Cook the onions for roughly 1 minute until soften.
  11. Then, add garlic and stir for 30 seconds until fragrance.
  12. Add in the mushroom and season with another pinch of kosher salt if you like.
  13. Stir and cook for another 2 minutes.
  14. Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon.
  15. Add 1 cup (250 ml) of chicken stock, 1 tablespoon (15 ml) of light soy sauce, 1 tablespoon (15 ml) of fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker.
  16. Taste the seasoning and add more salt and pepper if desired.
  17. Place the chuck roast back with all its meat juice into the pot.
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  19. Turn off the heat. Do not touch and let it fully Natural Release for 25 minutes.
  20. Open the lid carefully.
  21. Remove the chuck roast and set aside.
  22. Emerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes.
  23. Close lid and pressure cook at High Pressure for 4 minutes.
  24. Do a Quick Release. Open the lid carefully.
  25. Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 ½ tablespoon (12 g) of cornstarch with 2 tablespoons (30 ml)of water and mix it into the sauce one third at a time until desired thickness.
  26. Slice the meat against the grain
Made by Brandon . If you find this project useful you can donate.