Roast beef, also known as pot roast, is cooked in a pressure cooker on high heat under 15 pounds of pressure for a beef chuck roast weighing 3 or 4 pounds. The pot roast is seasoned to taste.
To make a savory pressure cooker pot roast, first trim the excess fat from the roast. Then, combine together 1/2 teaspoon of salt, 1/2 teaspoon seasoned salt and 1/2 teaspoon smoked paprika in a small bowl. Rub the seasoning mixture over all sides of the pot roast.
In the pressure cooker, combine the seasoned beef with one chopped onion, four minced garlic cloves and four cups of beef broth. Lock the lid into place on the pressure cooker and cook on high for 50 to 60 minutes. Then, bring down the pressure from 15 pounds and test the meat with a meat thermometer. The meat is ready if it measures at least 140 degrees Fahrenheit at the center.
Pot roast can be served with vegetables. Potatoes and other root vegetables can be cooked in a pressure cooker. To cook potatoes in a pressure cooker, place potatoes sliced in half in the pressure cooker with 1/4 cup of water. Cook on high heat until the first whistle, then lower the heat and let simmer for three minutes. Turn off heat and allow pressure to release. After the pressure is released, the potatoes are done.