Pot roast usually takes a long, long time to cook—all day in the slow cooker, or at least 3 hours in the oven. But when you make it the pressure cooker, you can have a tender, flavorful roast (complete with all the vegetables and sauce!) in about two hours.
Even better, the recipe is super flexible—you can start cooking the pot roast any time of day, leave it on the “Warm” function once cooking ends, and then complete the last few steps about 20 minutes before you want to eat.
Whether you’ve planned ahead or not, whether you’re home during the day or not, you can have a hot, beautiful pot roast on the table for dinner.
Pot Roast for Chilly Winter Days
When the weather turns chilly, I start craving hearty, braised dishes like pot roast. In this recipe, tangy balsamic vinegar, rosemary, and sweet onions combine to flavor the cooking liquid, which…