Dairy Free Pressure Cooker Pot Roast

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 30 min

This deeply savory pot roast starts with a hard sear on a chuck roast to lock in flavor, then braises under pressure with red wine, garlic, and tomato paste until it's fork-tender and shreds effortlessly. Beef broth and a splash of Worcestershire build a rich, glossy braising liquid, while fresh thyme and rosemary perfume the whole pot as it cooks. Baby potatoes and carrots go in for a quick pressure-cook at the end, soaking up all that savory depth without turning mushy. A simple cornstarch slurry pulls the pan juices into a silky gravy that coats every bite of meat and vegetable. Finished with a scatter of fresh parsley, this is a comforting, low-effort Sunday dinner that comes together in one pot. It's a satisfying, hearty option that fits easily into a dairy free routine.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 sprig fresh rosemary
1 lb baby potatoes, halved
3 medium carrots, cut into 2-inch pieces

For the gravy

2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
2
Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker) and add the vegetable oil. Once the oil is shimmering, add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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