Weekend Pressure Cooker Pot Roast

 (Serves 4)

Ingredient List: 

Proteins & Mains

• 2.5–3 lb pot roast (Good News Grass & Cattle, Carey, OH, optional note)

• Rigatoni pasta

• 1 yellow onion, cut into a large dice

• 3 carrots, peeled and large dice

• 3 celery stalks

• 4 medium potatoes, cut into large chunks

• 3-4 Garlic cloves

• Thyme

• Rosemary

• 2 cups beef broth

• 1 cup red wine (Pinot Noir or Cabernet Sauvignon)

• Olive oil

• 1 small can tomato paste

• 1 tablespoon cornstarch, mixed with water (slurry)

• Salt & Pepper to taste

Optional: 

• Rigatoni Pasta

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Instructions:

1. Prep the ingredients

• Pat the pot roast dry with paper towels.

• Season all sides generously with salt and black pepper.

• Chop potatoes, carrots, celery, and onion into large chunks; mince the garlic.

2. Sear the pot roast

• Set the pressure cooker to Sauté (or Browning) and let it heat with a drizzle of olive oil.

• Sear the pot roast on all sides until well browned, about 3–4 minutes per side.

• Transfer the roast to a plate.

3. Build the flavor base

• Add a bit more olive oil if the pot looks dry.

• Add onion, carrots, celery, and potatoes; sauté 3–5 minutes, stirring and scraping up browned bits.

• Add garlic and cook 30–60 seconds until fragrant.

• Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly.

4. Deglaze and add liquids

• Pour in the red wine and stir, scraping up any remaining browned bits from the bottom.

• Let it simmer for 1–2 minutes to reduce slightly.

• Add the beef broth, thyme, and rosemary, and stir to combine.

5. Pressure cook the roast

• Nestle the seared pot roast into the liquid and vegetables.

• Close and seal the lid.

• Cook on High Pressure for:

  • About 60–70 minutes for a 2.5–3 lb roast (aiming for fork-tender).

• Allow a 10–15 minute natural release, then quick release any remaining pressure.

6. Finish the sauce

• Remove the pot roast and vegetables to a platter, tent loosely with foil.

• Set the cooker back to Sauté.

• Taste the cooking liquid and adjust with salt and pepper.

• Stir the cornstarch slurry, then stir it into the liqui, add a small pad of butter for additional glossiness. 

• Cook 2–4 minutes, stirring, until thickened to a gravy-like consistency. If it gets too thick, add a little extra beef broth or water

7. Cook the rigatoni

• While the sauce is thickening (or while the roast is under pressure), cook rigatoni in a separate pot of salted boiling water according to package directions. Mine says 13 minutes. 

• Drain and toss with a little olive oil to prevent sticking. 

8. Serve

• Slice or shred the pot roast.

• Serve over rigatoni with the vegetables around it.

• Spoon the thickened sauce generously over the meat and pasta.

• Garnish with a little extra chopped fresh rosemary or thyme if you like.

Sincerely,

Cory Wolin

@hummushibiscus