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Pot Roast and Vegetables

Total Time

Prep: 20 min. Cook: 40 min. + cooling

Makes

8 servings

“My mother used this recipe at least once a week when I was a child,” says Cheryl Rihn of Bloomer, Wisconsin.

Ingredients

  • 1 beef sirloin tip roast (3 pounds)
  • 2 tablespoons canola oil
  • 4 large potatoes, peeled and quartered
  • 4 large carrots, cut into 2-inch pieces
  • 1 large onion, cut into wedges
  • 2 cups water
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  1. In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper.
  3. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).

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