Steps to Make Pot Roast Beef Recipe Pressure Cooker

Pressure Cooker Chuck Roast With Veggies And Gravy

This is an old recipe, pretty much as i've been doing it ever since i can remember, and not far removed from how my mother did it when she was raising three.

Recipe Summary Pressure Cooker Chuck Roast With Veggies And Gravy

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 | Pot Roast Beef Recipe Pressure Cooker

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.

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.

Info | Pot Roast Beef Recipe Pressure Cooker

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

TAG : Pressure Cooker Chuck Roast With Veggies And Gravy

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