Name: Italian Pressure Cooker Pot Roast Recipe
Ingredients: 3 cloves garlic, finely minced: Garlic is the cornerstone of Italian cuisine, adding a pungent and aromatic base to the marinade. Mincing it finely releases its flavor compounds, ensuring maximum infusion into the beef.; 1 tbsp kosher salt: Salt is crucial for seasoning and tenderizing the meat. Kosher salt is preferred for its coarser texture, which helps it adhere to the roast and draw out moisture, resulting in a more flavorful and juicy final product.; 1/2 tsp black pepper: Freshly ground black pepper adds a touch of spice and complexity, complementing the other herbs and spices in the marinade.; 1 tsp dried thyme: Thyme brings an earthy and slightly lemony note, quintessential in Italian cooking. Dried thyme is readily available and provides concentrated flavor.; 1 tsp dried rosemary: Rosemary offers a robust, piney aroma that pairs beautifully with beef and red wine. Dried rosemary holds its flavor well during cooking.; 1 tbsp olive oil: Olive oil acts as a binder for the marinade, helping the spices adhere to the roast. It also adds richness and helps to brown the meat during the searing process.; 3 lbs boneless chuck roast, cut into 3-4 pieces: Chuck roast is the ideal cut for pot roast due to its rich marbling and connective tissue, which break down during slow cooking or pressure cooking, resulting in incredibly tender and flavorful meat. Cutting it into pieces speeds up the cooking process and allows for more even browning.; 1 tbsp olive oil: Used for searing the beef, olive oil provides a high smoke point and contributes to the browning and development of deep flavors.; 1 large yellow onion, thinly sliced: Yellow onion provides a foundational savory sweetness to the dish. Thinly slicing it allows it to soften and caramelize quickly during sautéing, building flavor in the base of the sauce.; 1 tbsp flour: All-purpose flour is used to lightly coat the onions and create a roux, which helps to thicken the braising liquid and create a richer sauce.; 2 cups red wine: Red wine is the star of the braising liquid, imparting depth, complexity, and a characteristic Italian flavor. Choose a dry red wine like Chianti, Cabernet Sauvignon, or Merlot for best results. The alcohol cooks off during pressure cooking, leaving behind a rich, fruity, and savory essence.; 2 tsp anchovy paste: Anchovy paste is a secret weapon for adding umami and depth of flavor to savory dishes. Don’t worry, it won’t make your pot roast taste fishy! It simply enhances the savory notes and adds a subtle richness that elevates the overall flavor profile.; 1 bay leaf: Bay leaf adds a subtle, slightly floral and herbaceous note to the braising liquid. It infuses the pot roast with a delicate aroma that complements the other flavors.; 1 1/2 lbs baby potatoes, halved: Baby potatoes are perfect for pot roast because they cook quickly and retain their shape well. Halving them ensures they cook evenly and absorb the flavorful braising liquid.; 3 medium carrots, peeled and cut into 1-2 inch lengths: Carrots add sweetness and color to the pot roast. Cutting them into 1-2 inch lengths ensures they cook through without becoming mushy during the second pressure cooking cycle.; 1/4 cup chopped fresh parsley: Fresh parsley adds a bright, herbaceous finish to the dish. It’s best added at the end to preserve its fresh flavor and vibrant green color.

Ingredients

Scale

Marinade/Rub

3 cloves garlic, finely minced: Garlic is the cornerstone of Italian cuisine, adding a pungent and aromatic base to the marinade. Mincing it finely releases its flavor compounds, ensuring maximum infusion into the beef.

1 tbsp kosher salt: Salt is crucial for seasoning and tenderizing the meat. Kosher salt is preferred for its coarser texture, which helps it adhere to the roast and draw out moisture, resulting in a more flavorful and juicy final product.

1/2 tsp black pepper: Freshly ground black pepper adds a touch of spice and complexity, complementing the other herbs and spices in the marinade.

1 tsp dried thyme: Thyme brings an earthy and slightly lemony note, quintessential in Italian cooking. Dried thyme is readily available and provides concentrated flavor.

1 tsp dried rosemary: Rosemary offers a robust, piney aroma that pairs beautifully with beef and red wine. Dried rosemary holds its flavor well during cooking.

1 tbsp olive oil: Olive oil acts as a binder for the marinade, helping the spices adhere to the roast. It also adds richness and helps to brown the meat during the searing process.

Pot Roast

3 lbs boneless chuck roast, cut into 3–4 pieces: Chuck roast is the ideal cut for pot roast due to its rich marbling and connective tissue, which break down during slow cooking or pressure cooking, resulting in incredibly tender and flavorful meat. Cutting it into pieces speeds up the cooking process and allows for more even browning.

1 tbsp olive oil: Used for searing the beef, olive oil provides a high smoke point and contributes to the browning and development of deep flavors.

1 large yellow onion, thinly sliced: Yellow onion provides a foundational savory sweetness to the dish. Thinly slicing it allows it to soften and caramelize quickly during sautéing, building flavor in the base of the sauce.

1 tbsp flour: All-purpose flour is used to lightly coat the onions and create a roux, which helps to thicken the braising liquid and create a richer sauce.

2 cups red wine: Red wine is the star of the braising liquid, imparting depth, complexity, and a characteristic Italian flavor. Choose a dry red wine like Chianti, Cabernet Sauvignon, or Merlot for best results. The alcohol cooks off during pressure cooking, leaving behind a rich, fruity, and savory essence.

2 tsp anchovy paste: Anchovy paste is a secret weapon for adding umami and depth of flavor to savory dishes. Don’t worry, it won’t make your pot roast taste fishy! It simply enhances the savory notes and adds a subtle richness that elevates the overall flavor profile.

1 bay leaf: Bay leaf adds a subtle, slightly floral and herbaceous note to the braising liquid. It infuses the pot roast with a delicate aroma that complements the other flavors.

1 1/2 lbs baby potatoes, halved: Baby potatoes are perfect for pot roast because they cook quickly and retain their shape well. Halving them ensures they cook evenly and absorb the flavorful braising liquid.

3 medium carrots, peeled and cut into 1–2 inch lengths: Carrots add sweetness and color to the pot roast. Cutting them into 1–2 inch lengths ensures they cook through without becoming mushy during the second pressure cooking cycle.

1/4 cup chopped fresh parsley: Fresh parsley adds a bright, herbaceous finish to the dish. It’s best added at the end to preserve its fresh flavor and vibrant green color.

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Instructions

Marinate the Roast: In a small bowl, combine the minced garlic, kosher salt, black pepper, dried thyme, dried rosemary, and 1 tablespoon of olive oil. Mix well to create a fragrant marinade.

Rub the Marinade: Place the chuck roast pieces in a large bowl or on a plate. Using your hands, generously rub the marinade all over the surface of the beef, ensuring every piece is well coated.

Refrigerate: Cover the bowl or plate with plastic wrap and refrigerate for at least 8 hours, or ideally overnight (up to 24 hours). Marinating allows the flavors to penetrate deep into the meat, resulting in a more tender and flavorful pot roast.

Prepare the Roast for Searing: Remove the marinated roast from the refrigerator. Using your hands, gently scrape off the excess marinade rub and reserve it in a small bowl. Pat the roast pieces dry with paper towels. This step is crucial for achieving a good sear.

Sear the Roast: Set your pressure cooker to the “saute” function and select “hot” or the highest saute setting. Add 1 tablespoon of olive oil to the pot and let it heat until shimmery.

Brown in Batches: Working in two batches to avoid overcrowding the pot, carefully place the roast pieces in the hot oil. Sear the meat on all sides until deeply browned, about 10 minutes per batch. Browning is essential for developing rich, complex flavors through the Maillard reaction.

Transfer the Beef: Once browned, transfer the roast pieces to a separate bowl and set aside.

Sauté the Onion: Reduce the pressure cooker’s saute temperature to “low” or a medium-low setting. Add the thinly sliced onion to the pot and sauté for 3-4 minutes, or until softened and translucent.

Add Reserved Rub and Flour: Add the reserved marinade rub to the pot with the onions and sauté for 1 minute, allowing the spices to bloom and become fragrant. Sprinkle the flour over the onions and rub mixture and continue to sauté for another minute, stirring constantly to cook the flour and prevent it from clumping. This creates a light roux that will help thicken the sauce.

Deglaze with Red Wine: Increase the saute temperature to “high” or a medium-high setting. Pour in the red wine and add the anchovy paste. Stir well to scrape up any browned bits from the bottom of the pot (this process is called deglazing and is crucial for maximizing flavor). Bring the wine mixture to a simmer and cook for 5 minutes, allowing the alcohol to evaporate and the flavors to meld.

Pressure Cook the Roast: Return the browned beef pieces to the pressure cooker. Add the bay leaf to the pot.

Seal and Pressure Cook (First Cycle): Secure the pressure cooker lid, ensuring the valve is set to “sealing.” Set the pressure cooker to “high pressure” and cook for 40 minutes.

Natural Release (Partial): After the 40-minute cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This prevents the meat from toughening.

Quick Release: After the 10-minute natural release, carefully press the “quick release” button to release any remaining pressure. Once the pressure is fully released and the float valve has dropped, carefully open the pressure cooker lid.

Add Vegetables: Uncover the pot and add the halved baby potatoes and carrot pieces to the pot. Gently stir to combine them with the sauce.

Seal and Pressure Cook (Second Cycle): Cover the pressure cooker and seal it again. Set the cooker to “high pressure” and cook for an additional 4 minutes. This short pressure cooking cycle is enough to cook the vegetables until tender-crisp without overcooking them.

Quick Release (Final): As soon as the 4-minute cooking cycle is complete, immediately press the “quick release” button to release the pressure. Once the pressure is fully released and the float valve has dropped, carefully open the pressure cooker lid.

Stir in Parsley: Stir in the chopped fresh parsley to brighten the dish and add a final touch of freshness.

Slice and Serve: Carefully remove the beef pieces from the pot using tongs or a slotted spoon. Place them on a cutting board and slice or shred the meat.

Serve with Vegetables and Sauce: Serve the sliced pot roast immediately, accompanied by the tender potatoes and carrots, and generously spoon the flavorful red wine sauce over everything.

Nutrition

Serving Size: One Normal Portion
Calories: 400 kcal