Photo: Jamie Chung; Styling: Ariana Salvato
12 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 2 tablespoons sauce)

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.)

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

lanes3's Review

January 04, 2015
I used a lower quality cut of meat (bottom round), so I wasn't surprised that it was drier than I would expect from a pressure cooker. However, it was still better than a dry-cook method, and the gravy was great, making the meal a real winner.

dwanbuddin's Review

April 02, 2014

KnowWonder's Review

January 16, 2014
Wow. I never liked pot roast before, but this was amazing. Very flavorful. I couldn't find any turnips, but I hope to find some for next time. All of the veggies were great. Oh, and I couldn't wait to eat, so I didn't make the gravy. Next time I will be sure to do so, as I'm sure it would make it even more amazing.

WVUAnna's Review

June 06, 2013

mrkc225's Review

December 14, 2012

AndreaShark's Review

February 27, 2012
Honestly, this was my first pot roast, ever. I'm also pretty close to a newbie with the pressure cooker (this was just my 3rd use of last year's Christmas present). The recipe was much easier, and tastier than I expected. The meat was very tender (especially for such an inexpensive cut) and I thought the gravy was full of flavor... though I can be heavy handed with black pepper and garlic. I didn't actually make the beef stock *sheepishly* - maybe next time.

dask109's Review

January 30, 2011
I have made this dish several times this winter. While it isn't that quick, it is easy to prepare and extremely delicious. The gravy is out of this world.

MaryEv's Review

December 30, 2010
I added only the potatoes and carrots - turned out fantastic! Will definitely make a staple. So quick with pressure cooker!

WendeM's Review

September 08, 2010
This was excellent. I've not cooked with a pressure cooker very much & usually borrow a friend's. Her pot was too small for this so I bought a 6-qt. I was amazed the veg. cooked in 1 minute. I thought for sure I'd be nuking some veggies but they were perfect. I bought rutabaga by mistake but very good. Gravy was a little bland though.

nancylikeswine's Review

September 03, 2010
Wow! This was great. I made the beef stock and followed the directions except I omitted the turnips and used only 1 tbsp. flour. It is one of the best beef stews ever and certainly worthy of company. The best part is that it gets done so fast.