Name: Pressure Cooker Chuck Roast with Veggies and Gravy
Prep time: 10 min
Cook time: 75 min
Total time: 100 min
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; 1.5 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

Pressure Cooker Chuck Roast with Veggies and Gravy

5.0

(7)

7 Reviews

1 Photo

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.

Recipe by Heather Dunn

Published on June 19, 2020

Prep Time:

10 mins

Cook Time:

1 hr 15 mins

Additional Time:

15 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

3 pounds beef chuck

Jump to Nutrition Facts

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 (Optional)
1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots

Directions

Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
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
14g	Fat
15g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 250
% Daily Value *
Total Fat 14g	18%
Saturated Fat 5g	27%
Cholesterol 54mg	18%
Sodium 634mg	28%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 16g
Vitamin C 6mg	28%
Calcium 35mg	3%
Iron 2mg	13%
Potassium 493mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.