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Pot Roast and Vegetables

5 | 1 Reviews
Total Time:Prep: 20 min. Cook: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Cheryl Rihn, Bloomer, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

“My mother used this recipe at least once a week when I was a child,” says Cheryl Rihn of Bloomer, Wisconsin.

TEST KITCHEN APPROVED

Pot Roast and Vegetables

5 | 1 Reviews Add your review
Yield:8 servings
Prep:20 min
Cook:40 min
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Ingredients

  • 1 beef sirloin tip roast (3 pounds)
  • 2 tablespoons canola oil
  • 4 large potatoes, peeled and quartered
  • 4 large carrots, cut into 2-inch pieces
  • 1 large onion, cut into wedges
  • 2 cups water
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
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Directions

  1. In a pressure cooker, brown roast in oil on all sides. Add the potatoes, carrots, onion and water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Remove from the heat; allow pressure to drop on its own. Remove meat and vegetables; keep warm. Bring cooking juices in pressure cooker to a boil. Add bouillon, salt and pepper.
  3. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.
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