Create a flavorful Electric pressure cooker pot roast with garlic potatoes and vegetables!
- 5lbs boneless beef chuck shoulder pot roast
- 8 large potatoes whole, peeled, and rinsed
- 1 packet of beef pot roast seasoning of your choice
- 1 teaspoon of salt & course ground black pepper
- 2 tablespoons vegetable oil
- 2 cups of yellow onions chopped or minced
- 1 cup of finely chopped carrot
- 1 cup of celery (finely chopped)
- 1 can of beef broth
- ¼ cup of water
- 2 whole bay leaves (for flavor)
- 2 tablespoons of butter
- 6 large garlic cloves (peeled)
- 1/2 can of cream of celery gravy, or 1 packet of French onion soup mix (optional for a more creamy gravy)
- Season roast evenly with salt and pepper
- Heat oil in the pressure cooker on the “Brown” setting or “low”. Brown roast on medium heat until it is cooked evenly on all sides, then Remove roast onto a separate pan so that you can begin preparing your vegetable and broth mix.
- Add chopped onions, carrots, and celery to the pressure cooker, stirring them gently until onions begin to caramelize.
- At this time you may add in your broth. Next add bay leaves, then place your roast back into the pressure cooker. Arrange your potatoes and garlic cloves to be set on the top of your roast and surrounding the roast. (You can place whole cloves for flavor to remove later, or add minced garlic clove.)
- Set pressure mode on high and cook for approximately 80 minutes. When your 80 minutes has passed, unplug electric pressure cooker to reduce heat for 15 minutes. Steam release to remove any added pressure. Next unlock pressure cooker and remove lid after the 15 min. has passed.
- Transfer cooked potatoes and minced garlic to a container, or metal pan. (Discard full cloves added only for flavor if you didn’t mince.)
- Remove bay leaves and throw away. Separate chopped vegetables into another container, or leave them in if you want to incorporate them into your gravy.
- To create your gravy, add cream of mushroom, or French onion soup into the broth in your pressure cooker and stir. You may add in cornstarch to thicken your gravy, or add water to thin gravy. Mix until your have your desired consistency.
Serve potatoes whole or mashed on the side, along with your customized gravy. Serve vegetables on the side,(if they have not been added to your gravy). Garnish roast with parsley, and serve cut roast with gravy, potatoes, and vegetables to your liking.