Beef Pot Roast and Gravy

Beef Pot Roast and GravyRecipe
Photo: Jamie Chung; Styling: Ariana Salvato
A classic pot roast with gravy is the "gateway" recipe to using your pressure cooker—it's quick, and you're rewarded with a hearty dish in a fraction of the time. Use the Pressure-Cooker Beef Stock here, or substitute 1 (14-ounce) can of fat-free, lower-sodium beef broth plus 1 1/2 cups water in its place. (You'll add about 50 milligrams sodium to each serving with this switch.)


12 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 264
Fat 11.2 g
Satfat 3.5 g
Monofat 4.9 g
Polyfat 0.7 g
Protein 23.1 g
Carbohydrate 15.4 g
Fiber 2.6 g
Cholesterol 70 mg
Iron 3.3 mg
Sodium 254 mg
Calcium 41 mg


2 teaspoons olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry red wine
4 thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 pound turnips, each cut into 8 wedges
1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tablespoons all-purpose flour
Fresh thyme sprigs (optional)


1. Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups Pressure-Cooker Beef Stock and wine. Close lid securely; bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure; cook for 35 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; add thyme sprigs and next 6 ingredients (through onion). Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid; let stand 5 minutes. Remove roast; slice roast thinly, and place on a platter. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep warm.

2. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl; discard solids. Bring cooking liquid to a boil over medium-high heat in a large, wide skillet; cook until reduced to 1 1/2 cups (about 15 minutes). Remove 1/4 cup cooking liquid from pan; add 2 tablespoons flour, stirring with a whisk. Return flour mixture to pan; cook 2 minutes or until slightly thick, stirring with a whisk. Serve with roast and vegetables. Garnish each serving with fresh thyme sprigs, if desired.


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