Fall-apart tender beef roast with a perfectly seasoned gravy, all made in the pressure cooker.
The pressure cooker is my new favorite way to make pot roast! It's so tender and delicious! The seasonings in this recipe are spot on and the flavor of the gravy comes out perfect!
Prep 20 min · Cook 1 hr
Mix together salt, Italian seasoning, garlic powder, onion powder, and pepper on a plate.
Roll the roast into the seasoning mixture.
Heat 1 tablespoon of olive oil in the pressure cooker on the saute setting. Sear the roast on all sides for 30-60 seconds. Remove and set aside.
Deglaze the bottom of the pan with butter, then add onions and saute.
Add balsamic vinegar, Worcestershire sauce, water, and beef bouillon cubes to the pressure cooker. Turn off the cooker.
Place a trivet in the pressure cooker, then put the roast on top. Cook on the meat/stew setting for 70 minutes. Let it natural release for at least 20 minutes.
If carrots are desired, take the roast out and cover it with foil. Add baby carrots to the liquid in the pressure cooker. Cook on high pressure for 4 minutes, then manually release and remove carrots.
For gravy: Remove onion pieces from the liquid in the pressure cooker. Turn the pressure cooker to saute mode. Make a cornstarch slurry with cornstarch and water. Add it to the boiling liquid until the gravy reaches the desired consistency. Season the gravy with salt and pepper to taste, adjusting flavorings as needed with beef bouillon or water.
