Print Options

Back to Pot Roast with Vegetables >

Include these items:

Taste of Home Logo

Pot Roast with Vegetables

 Pot  Roast with Vegetables
“My mother used this recipe at least once a week when I was a child,” says Cheryl Rihn of Bloomer, Wisconsin.
8 ServingsPrep: 20 min. Cook: 40 min. + cooling


  • 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


  • 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.)
  • 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.
  • Combine cornstarch and cold water until smooth; stir into juices.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.

2 of 2

Pot Roast with Vegetables (continued)

Directions (continued)

  • Serve with roast and vegetables. Yield: 8 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Nutritional Facts: 1 serving equals 417 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 343 mg sodium, 41 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.