quick beef chuck roast recipe

Written ByJenny Smyth Posted on
quick beef chuck roast recipe
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The Best quick beef chuck roast recipe

I’ve been making this quick beef chuck roast recipe for years, and it’s a staple in our household. My family loves it because it’s easy to make and always turns out tender and flavorful.

I love it because it’s a great way to get a hearty, comforting meal on the table quickly. The key to this recipe is using a chuck roast, which is a cut of beef that’s perfect for slow cooking.

It’s got a lot of connective tissue, which breaks down beautifully when cooked low and slow. This makes the meat super tender and juicy, and it’s just perfect for shredding or slicing up for sandwiches or serving with mashed potatoes and vegetables.

Quick Beef Chuck Roast

Quick Beef Chuck Roast

4.9 from 1824 votes

A tender and flavorful beef chuck roast made in under an hour using a pressure cooker. This recipe delivers rich, savory results with a fraction of the traditional cooking time.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roast

2 pounds beef chuck roast, cut into 2-inch chunks
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Braising Liquid

1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves

For the Vegetables

1 large onion, sliced
3 carrots, peeled and cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
4 cloves garlic, minced

👨‍🍳Directions

1Pat the beef chunks dry with paper towels.
2Season them evenly with salt, pepper, garlic powder, and onion powder.
3Select the saute function on the pressure cooker and heat the olive oil until shimmering.
4Working in batches, sear the beef chunks for 3 to 4 minutes per side until deeply browned, then transfer to a plate.
5Add the sliced onion, carrots, and celery to the pot and cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
8Stir in the tomato paste and Worcestershire sauce until fully dissolved.
9Return the seared beef to the pot along with any accumulated juices.
10Add the thyme sprigs and bay leaves, then lock the lid in place.
11Cook on high pressure for 30 minutes.
12When the timer ends, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining steam.
13Remove the thyme sprigs and bay leaves.
14Shred the beef with two forks or cut into bite-sized pieces.
15Taste and adjust seasoning with additional salt and pepper if needed.

🔧Equipment

Pressure cooker (Instant Pot or stovetop)
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a thicker sauce, remove the beef and vegetables after cooking, then select saute and simmer the liquid for 5 to 7 minutes until reduced. Serve over mashed potatoes or egg noodles.

Watch Video Of How Quick Beef Chuck Roast Works

This quick beef chuck roast recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. The leftovers are just as delicious as the first batch, too!

Reheat any leftover meat by placing it in a pot with some broth over low heat until warmed through. Serve with mashed potatoes or egg noodles for an easy meal that’s sure to please.

❓ Frequently Asked Questions About Quick Beef Chuck Roast

Q: Can I store leftovers of this recipe in the fridge or freezer?

Yes, you can store leftovers of this recipe in either the fridge or freezer! Letting it cool completely before refrigerating or freezing will help prevent bacterial growth.

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