Pot Roast with Vegetables Recipe

4 1 5
Pot  Roast with Vegetables Recipe
Pot Roast with Vegetables Recipe photo by Taste of Home
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Pot Roast with Vegetables Recipe

Read Reviews
4 1 5
Publisher Photo
“My mother used this recipe at least once a week when I was a child,” says Cheryl Rihn of Bloomer, Wisconsin.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + cooling

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

Directions

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. Serve with roast and vegetables. Yield: 8 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Originally published as Pot Roast with Vegetables in Taste of Home October/November 2005, p44

Nutritional Facts

4 ounce-weight: 417 calories, 11g fat (3g saturated fat), 90mg cholesterol, 343mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 36g protein.

  • 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
  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. Yield: 8 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Originally published as Pot Roast with Vegetables in Taste of Home October/November 2005, p44

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kgburgess User ID: 2727982 256953
Reviewed Nov. 18, 2016

"I made this in my electric pressure cooker, and it was so easy! beef roasts notoriously don't cook thoroughly in electric pressure cookers, so to alleviate that, I cut the roast into slabs before I browned it. It came out so tender and perfect! We loved it. This recipe does need a couple of minor tweaks, though. First, there are no seasonings in this. I added some garlic powder and some Trader Joe's 21-Seasoning Salute. Also, next time, I would use beef broth in place of the 2 cups of water and perhaps 2 tsp. of beef bouillon granules instead of one to make the gravy a bit beefier. Also, I think the gravy was a bit too thick, so I'd either add a bit more broth to it or use a bit less cornstarch. It wanted to thicken so much that it was almost like jelly if it cooled even the tiniest bit. Other than that, though, it was absolutely amazing! I'll never make pot roast any other way again. This recipe's a keeper!"

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