A classic Greek beef roast traditionally takes hours in a low oven, with the meat slowly breaking down into something you can eat with a spoon. A pressure cooker gets you to the same place in 90 minutes. Fork-tender beef in a lemony, garlicky, olive-oil-rich braising liquid that doubles as a sauce.
This recipe uses chuck roast, which has the marbling needed to handle high-pressure cooking without drying out. The Mediterranean herb infused olive oil does double duty: searing the meat at the start and finishing the sauce at the end.
Ingredients
- 3-4 lb boneless beef chuck roast
- 3 tablespoons Kofinas Mediterranean Herb Infused Olive Oil
- 1 tablespoon Kofinas Extra Virgin Olive Oil
- 1 large yellow onion, sliced
- 8 garlic cloves, smashed
- 2 carrots, cut into thick rounds
- 2 celery stalks, sliced
- 1 cup dry red wine
- 1½ cups beef broth
- Juice and zest of 2 lemons
- 2 tablespoons tomato paste
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Kofinas Mediterranean Herb Infused Olive Oil
- Fresh parsley, chopped
- Lemon wedges
Serves 6-8.
How to Make It
- Season the roast. Pat the chuck roast dry with paper towels and season generously with salt and pepper all over.
- Sear. Set your pressure cooker to sauté mode (or use a stovetop pressure cooker over medium-high heat). Add the Mediterranean herb olive oil. Once hot, sear the roast for 4-5 minutes per side until deeply browned. Transfer to a plate.
- Build the base. Add the EVOO to the pot. Add the sliced onion, smashed garlic, carrots, and celery. Cook for 5 minutes until softened, scraping up any browned bits from the bottom.
- Deglaze. Pour in the red wine and let it bubble for 2 minutes to cook off the alcohol. Stir in the tomato paste, then add the beef broth, lemon juice, lemon zest, oregano, bay leaves, salt, and pepper.
- Pressure cook. Return the roast to the pot, nestling it into the vegetables and liquid. Lock the lid and pressure cook on high for 75 minutes. Let the pressure release naturally for 15 minutes, then quick-release the remaining pressure.
- Check tenderness. The meat should pull apart easily with a fork. If it's still tough, return to pressure for another 10-15 minutes.
- Finish. Transfer the roast to a cutting board and tent with foil. Skim excess fat from the braising liquid if needed. Stir in the final tablespoon of Mediterranean herb olive oil.
- Serve. Slice or shred the beef. Plate with the vegetables and a generous ladle of braising liquid. Top with chopped parsley and serve with lemon wedges for squeezing.
Tips for the Best Greek Pressure Cooker Roast
Don't skip the sear. Browning the meat builds the foundation of flavor. The Maillard reaction creates compounds that you simply can't develop any other way. Even in a pressure cooker that locks in moisture, an unseared roast tastes flat.
Use chuck roast, not lean cuts. The marbling in chuck melts during pressure cooking and bastes the meat from the inside. Lean cuts like round or sirloin will be tough and dry no matter how long you cook them.
Let the pressure release naturally. A quick release tightens the muscle fibers and makes the meat tougher. The 15-minute natural release is worth the wait.
Finish with raw olive oil. Adding a final tablespoon of herb-infused olive oil after pressure cooking brings back the fresh herb character that long cooking dulls.
Make it ahead. Like most braises, this is even better the next day. Chill the whole pot overnight, skim the solid fat off the top, and reheat gently.
Sunday Pot Roast, Greek Style
This is the kind of recipe that feeds a family with leftovers for days. The pressure cooker gets you fork-tender meat in a fraction of the traditional time, and the Mediterranean herb olive oil makes the whole dish taste like it simmered for half a day. Our Mediterranean Herb Infused Olive Oil does the seasoning work; our Extra Virgin Olive Oil from Crete keeps the base flavor authentic. Add a drizzle of Authentic Greek Balsamic Vinegar to the braising liquid for an even deeper sauce. A finishing drizzle of Garlic Mediterranean Infused Olive Oil over the sliced beef adds extra warmth and savory depth right before serving.
Frequently Asked Questions
What is the best cut of beef for pressure cooker roast?
Chuck roast is the standard. It has plenty of marbling and connective tissue that breaks down beautifully under pressure. Brisket and short ribs also work. Avoid lean cuts like round, sirloin, or tenderloin; they'll turn out tough and stringy.
How long should I cook a beef roast in a pressure cooker?
For a 3-4 lb chuck roast, 75 minutes at high pressure plus 15 minutes natural release is the sweet spot. For larger roasts (5+ lbs), increase to 90 minutes. Pressure cooking time is based on thickness, not weight. A very thick 3-lb roast needs the same time as a 4-lb one.
Can I make this in a slow cooker?
Yes. After searing on the stovetop, transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 4-5 hours until fork-tender.
What sides go with Greek beef roast?
Lemon-roasted potatoes, orzo with feta, rice pilaf, roasted vegetables, or crusty bread for sopping up the braising liquid. A Greek salad on the side adds brightness.
Can I skip the wine?
Yes. Substitute an extra cup of beef broth plus 2 tablespoons of red wine vinegar or balsamic vinegar. The flavor will be slightly different but still excellent.
