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1960s Pot Roast

1960s Pot Roast

1960s Pot Roast

Recipe Type: PowerXL Quick Pot

Servings: 4


  • 1 tablespoon olive oil
  • 1 3–4 lb pot roast
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 10.5-oz can cream of mushroom soup
  • 1 10.5-oz can French onion soup
  • 2 large Idaho potatoes, peeled & quartered


1. Place the Inner Pot in the PowerXL Quick Pot.

2. Press the Sauté Button and then the Program Dial to select the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Add the olive oil to the Inner Pot and heat the oil.

4. Season the pot roast with the salt and black pepper. Add the roast to the Inner Pot and brown the roast on both sides.

5. Press the Cancel Button. Add the rest of the ingredients.

6. Place the Lid on the PowerXL Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

7. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 40 mins., and press the Program Dial to begin the cooking cycle.

8. Slice the roast before serving.