pressure cook chuck roast recipe

Written ByJenny Smyth Posted on
pressure cook chuck roast recipe
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The Best pressure cook chuck roast recipe

I’m so excited to share with you one of my family’s favorite recipes – Pressure Cook Chuck Roast. This hearty dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a comforting meal after a long day or a show-stopping centerpiece for your next family gathering, this recipe is sure to deliver.

I remember my grandmother first introducing me to this recipe when I was just a kid, and it’s been a part of our family tradition ever since. The pressure cooker makes all the difference in this recipe. It tenderizes the meat to perfection and allows the flavors to meld together in a way that’s just magic.

The result is a rich, savory sauce that’s infused with the deep flavor of the beef and the slightly sweet undertones of the vegetables. But what really makes this recipe stand out is its simplicity. With just a few ingredients and no fuss required, you can have this delicious meal on the table in under an hour.

And let me tell you, it’s a crowd-pleaser! My kids love it when I serve it with some crusty bread or over mashed potatoes. One of the best things about this recipe is how versatile it is.

You can serve it with all sorts of sides – from classic mashed potatoes to roasted vegetables or even some crispy taters. And if you’re feeling adventurous, you can even add some new ingredients to give it your own twist. As for me, I love how this recipe brings everyone together around the table.

There’s something special about sharing a meal made with love and care that just feels like home.

Pressure Cooker Chuck Roast

Pressure Cooker Chuck Roast

4.8 from 1618 votes

A tender and flavorful chuck roast made in a pressure cooker. This method yields succulent meat with a rich gravy in a fraction of the time.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast

3 to 4 pounds chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Braising Liquid

1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (or additional broth)
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves

For the Gravy

2 tablespoons cornstarch
2 tablespoons cold water

👨‍🍳Directions

1Pat the chuck roast dry with paper towels and season all sides with salt and pepper.
2Select the saute function on the pressure cooker and heat the olive oil until shimmering.
3Sear the roast for 4 to 5 minutes per side until deeply browned.
4Work in batches if necessary and transfer the roast to a plate.
5Add the sliced onion and cook for 3 minutes until softened.
6Stir in the garlic and cook for 30 seconds until fragrant.
7Pour in the beef broth and red wine, scraping up any browned bits from the bottom.
8Stir in the tomato paste until dissolved.
9Return the roast to the pot along with any accumulated juices.
10Add the rosemary, thyme, and bay leaves.
11Lock the lid and set to high pressure for 60 minutes.
12Allow the pressure to release naturally for 15 minutes, then carefully release any remaining steam.
13The meat should be fork-tender and shred easily.
14Transfer the roast to a cutting board and tent with foil.
15Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the solids.
16Skim off excess fat from the liquid.
17In a small bowl, whisk cornstarch and cold water until smooth.
18Select the saute function and bring the liquid to a simmer.
19Whisk in the slurry and cook for 2 minutes until the gravy thickens.
20Slice or shred the roast and serve with the gravy.
21The meat should be moist and pull apart easily with a fork.

🔧Equipment

Pressure cooker (6-quart or larger)
Tongs
Measuring cups and spoons
Small bowl
Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 45g

📝Notes

For a thicker gravy, use an additional tablespoon of cornstarch mixed with water. Leftovers can be stored in the refrigerator for up to 4 days.

Watch Video Of How Pressure Cooker Chuck Roast Works

I always recommend making extra batches of pressure-cooked chuck roast because it freezes so well and reheats beautifully.

When serving leftovers, try pairing it with some crusty bread or over creamy mashed potatoes – trust me, your taste buds will thank you!

This recipe has been a staple in our household for years, and I’m confident it’ll become one in yours too.

❓ Frequently Asked Questions About Pressure Cooker Chuck Roast

Q: What type of pressure cooker do I need for this recipe?

For this recipe, you’ll want to use an electric pressure cooker like an Instant Pot or other similar model. These cookers are designed specifically for high-pressure cooking and will yield the best results.

Q: Can I use boneless chuck roast instead of bone-in?

Yes, you can use boneless chuck roast if that’s what you have on hand! Just keep in mind that boneless meat may not be as tender as bone-in meat after cooking.

Q: How do I store leftover pressure-cooked chuck roast?

You can store leftover pressure-cooked chuck roast in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

Q: Can I make pressure-cooked chuck roast in advance?

Yes, you can prepare the ingredients ahead of time and store them in separate containers until you’re ready to cook them.

Q: Will pressure-cooked chuck roast be too salty?

No, as long as you follow the recipe’s seasoning instructions carefully, there should be no issue with saltiness.

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