Foolproof Living · by Aysegul Sanford★ 5.0 (15)
Pressure Cooker Pot Roast Recipe
NUTRITION · PER SERVING110M COOK
CAL 39%·PRO 97%
CARBS 38G20% OF CAL
7G FIBER7G SUGAR24G OTHER
FAT 47G54% OF CAL
15G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pot roast with beef, root vegetables, and herbs cooked under pressure in less than two hours. Homey and comforting with fall-apart meat and soft vegetables, it's an easy family dinner.
mainamericanroastbeef🥘 pressure cooker🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 3-pound beef chuck roast, pat dry with paper towels on both sides
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil (I use grapeseed oil)
- 1 large onion (halved and sliced)
- 4 cloves of garlic (peeled and minced)
- 1 ¾ cups chicken stock (preferably homemade (or beef stock))
- 4 fresh thyme sprigs (more as a garnish)
- 1 pound baby potatoes (halved)
- 5 large carrots (cut into 3/4-inch pieces)
- 3 large parsnips (cut into 3/4-inch pieces*)
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 110M
CAL 39%·PRO 97%
CARBS 38G20% OF CAL
7G FIBER7G SUGAR24G OTHER
FAT 47G54% OF CAL
15G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 20m
- Sodium
- 1246mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1370mg
- Calcium
- 72mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.