Pressure Cooker Chuck Roast with Veggies and Gravy

Pressure Cooker Chuck Roast with Veggies and Gravy

by Jeremy Burton 1 year ago
5 (1)
1 hour
249.8 kcal
14.7 g carbs
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Description

This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.

Ingredients
  • 1 (10 ounce) can condensed cream of celery soup
  • 1 (1.5 ounce) package dry beef stew seasoning mix
  • 1 (3 pound) boneless beef chuck roast
  • 1 ½ cups beef broth
  • 1 large yellow onion, quartered
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 pound baby red potatoes, halved
  • 1 (16 ounce) package baby carrots
Directions
  1. 1. Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
  2. 2. Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
  4. 4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
  5. 5. Serve shredded roast on top of the vegetables and cover with gravy.
Nutrition Facts
serving: 3 pounds beef chuck
calories: 249.8 kcal
carbohydrates: 14.7 g
protein: 15.5 g
saturated fat: 5.4 g
cholesterol: 54.3 mg
sodium: 633.5 mg
fiber: 2.3 g
sugar: 3.3 g