Pressure Cooker Chuck Roast with Veggies and Gravy

5 Ratings
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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.

By Heather Dunn

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Recipe Summary

prep:
10 mins
cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 40 mins
Servings:
12
Yield:
3 pounds beef chuck
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.

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  • 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.

  • 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.

  • 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.

  • Serve shredded roast on top of the vegetables and cover with gravy.

Cook's Notes:

You can substitute white button mushrooms for the baby bella if desired.

Skip the searing step if desired. Feel free to slice the roast instead of shredding it. Let rest on a cutting board for 10 minutes before slicing.

Nutrition Facts

Per Serving:
250 calories; protein 15.5g; carbohydrates 14.7g; fat 14.1g; cholesterol 54.3mg; sodium 633.5mg. Full Nutrition
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