Candies with chocolate-covered coconut and walnuts.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds beef rump roast
- salt and ground black pepper to taste
- ⅓ cup all-purpose flour
- ¼ cup vegetable shortening
- 2 (1 ounce) packages dry onion soup mix
- 2 ½ cups cold water, or as needed
- 8 potatoes, peeled and halved
- 3 onions, peeled
- ½ cup cold water
Instructions
- Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
- Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker’s manufacturer.
- Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
- Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
- Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
- To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.
Nutrition Facts
| Calories | 700 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 9 g |
| Protein | 48 g |
| Saturated Fat | 8 g |
| Sodium | 935 mg |
| Sugars | 8 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1 can cream of mushroom soup after the water.
Nice
2.6 lb roast 2 cups water the rest I did by the book. Lol great recipe I’m not sure where the 700 calories came from the roast was 211 per serving and the sweet potatoes and veggies added 266. Great recipe DO IT ❤️
Awesomeness
Great flavor and very tender… a fantastic keeper. Only changes were butter instead of shortening, unsalted beef broth instead of water, and added can of drained mushrooms. Oh yes, and chuck roast instead of rump.
This was excellent. I added 1/4 cup of merlot, one tsp. Worcestershire, and sprinkled all with Montreal steak spice prior to cooking only due to other suggestions. Timing could have been a few minutes less (2-3) as carrots and potatoes were a bit soft.
I searched for the best pressure cooker pot roast recipe with 5 stars hoping I would pick a great one. I am one lucky guy! I followed the recipe, rubbing spices and flour and browning, then poured beef broth to fill half full. Pushed high pressure button for two hours in my instant pot. Then I cut up a whole celery head, 6 yellow potatoes and one white and one yellow onion while the roast beast was cookin’. When it beeped, I released pressure and took off the lid, and our whole home smelled delicious. Then I threw the spices on top of the roast and dumped in the onions carrots celery potatoes half in the bottom, put the roast back in, put potatoes and rest of onions, carrots, celery potatoes on top of roast, added a cup or two more of beef broth, and set pressure cook to high for 10 minutes. Now I am keeping my fingers crossed because I didn’t quite follow every recipe step! When I released the final pressure, the wonderful delicious aroma filled the room with a lot of steam and I knew it was a winner! OMG I cannot believe I made something that was this flavorful, moist and overall satisfying that I could not eat it fast enough while savoring every melt in your mouth gentle bite! Thank you so much for sharing this amazing and simple enough for a guy recipe. And by the way my pot roast was 5 lbs and 2 hours was PERFECT! This is my all time favorite beef recipe! Hands down beats my filet mignon which was my old favorite.
I used this recipe on a caribou shank roast. Normally we would cut that up for canned meat or burger but I wanted to try one in a pressure cooker. I didn’t have any onion soup mix so used Spade L beef seasoning. I also added carrots to the veggies. It came out great. Fork tender. Not bad for one of the toughest cuts of meat on a caribou.
It turned out great except for using a little bit of different seasonings but it was delicious
I made this today and it is awesome!! I added celery, garlic and 2lbs of carrots. My family loves carrots cooked in with Pot Roast. I also made jasmine rice to have with it. Great with the gravy.
Followed the recipe as stated and it was delicious! Thank you!
Delicious! I put a 2lb arm roast in my Power Quick Pot, carrots, onion and 2 cups beef broth and it turned out great! Tender, fall apart, moist roast beef is the best!
Family Loved it !!!
Turned out amazing, I used chuck roast / butter instead of veg shortening. And only used one onion (because it looked like a lot in my pot) but it was seriously not enough. So use 3 and follow the recipe because it was incredible.
Wow, it’s the hands down best pot roast I’ve ever had. I wish I had taken a photo. I used one large onion and added baby carrots. Wow the gravy is the best ever. Thank you for sharing this recipe
I used a 3lb 4oz boneless rump roast and 3 cups water in my 6 quart instant pot. Along with the potatoes and onion I also added some celery and carrots for additional flavor and color. Since I added some extra water, I also bumped up the flour to 1/3 cup and used my own steak and roast seasonings. 1 1/2 hours was perfect, any longer and it would have fallen apart trying to pick it up.
Wow! Super easy recipe! This was the most tender and delicious pot roast that I have ever made!
Love the oniony flavor! My husband loved it too. I was concerned that 2 packets of soup mix would make this too salty but it was not so bad.
This is a winner. made twice so far. Adjusted the cook time for a more tender roast (+5 minutes at low temperature). I’m not normally a fan of pressure cooked veggies, but those who like more tender vegetables really went for these. Will be added to the regular routine.
Very easy. It’s my go-to pot roast recipe now.
The meat was tough. I found the instructions confusing.