Pressure Cooker Beef Roast with Melt-in-Your-Mouth Potatoes

Name: Pressure Cooker Beef Roast with Melt-in-Your-Mouth Potatoes
Prep time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 eye of round roast (about 3 lbs / 1.5 kg); 3 lbs (1.5 kg) waxy potatoes; 1 large onion; 3 ripe tomatoes; 1 red bell pepper; 2 garlic cloves; ½ cup dry white wine; 1 bouquet garni (thyme, bay leaf); 3 tbsp white wine vinegar; 3 tbsp olive oil; Salt and freshly ground black pepper

By Marie Lefebvre · Updated October 26, 2026

A hearty, fall-apart tender beef roast pressure-cooked with sun-ripened vegetables and buttery potatoes that soak up every drop of rich broth. This no-fuss family recipe feeds a crowd with minimal effort and proves that the best meals need only simple, honest ingredients. Perfect for Sunday gatherings!

Prep⏱️ 60 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

1 eye of round roast (about 3 lbs / 1.5 kg)
3 lbs (1.5 kg) waxy potatoes
1 large onion
3 ripe tomatoes
1 red bell pepper
2 garlic cloves
½ cup dry white wine
1 bouquet garni (thyme, bay leaf)
3 tbsp white wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
The day before, mix vinegar, crushed garlic, salt, and pepper. Rub the roast all over, cover, and refrigerate for at least 12 hours.
2
Remove the roast from the refrigerator 30 minutes before cooking and pat completely dry with paper towels.
3
Heat olive oil in the open pressure cooker over high heat. Sear the roast on all sides until deep golden brown, about 3–4 minutes per side.
4
Remove the meat and set aside. In the same pot, sauté the sliced onion and minced garlic over medium heat until softened and lightly golden.
5
Add the chopped tomatoes and sliced bell pepper. Pour in the white wine and let reduce for 2 minutes.
6
Return the roast to the pot with the bouquet garni. Cover with boiling water just to the top of the meat, seal the pressure cooker, and cook under pressure for 40 minutes.
7
Release pressure, check the meat for tenderness, remove, and cover loosely with foil.
8
Add the peeled, roughly chopped potatoes to the cooking broth. Cook uncovered over medium heat until tender and the broth has thickened slightly, about 20 minutes.
9
Slice the roast and arrange on a large serving platter surrounded by potatoes. Spoon the sauce generously over everything and serve hot.

💡 Chef's Tip

For a thicker sauce, mash a few potatoes directly into the broth before serving. This dish tastes even better the next day — make it ahead and reheat gently for maximum flavor.