PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY

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Pressure Cooker Chuck Roast with Veggies and Gravy image

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.

Provided by Heather Dunn

Categories     100+ Everyday Cooking Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 14.7 g, Cholesterol 54.3 mg, Fat 14.1 g, Fiber 2.3 g, Protein 15.5 g, SaturatedFat 5.4 g, Sodium 633.5 mg, Sugar 3.3 g

Levi Wilson (ADbeeeOG)
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This recipe was a hit! The chuck roast was fall-apart tender and the gravy was rich and flavorful. The veggies were also cooked perfectly. I served it over mashed potatoes and everyone loved it. I will definitely be making this again.


Dionte Benford
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Easy and delicious! I followed the recipe exactly and it turned out great. The meat was tender and flavorful, and the veggies were cooked perfectly. The gravy was also very good. I will definitely be making this again.


Daniel Galvez
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Just made this recipe and it was delicious! The beef was so tender and the gravy was amazing. I served it over mashed potatoes and everyone loved it. Will definitely be making this again!


Sakhawat Dhariwal
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This chuck roast recipe is a winner! The meat was fall-apart tender and the veggies were cooked to perfection. The gravy was rich and flavorful, and the whole dish came together in a snap thanks to my trusty pressure cooker. I'll definitely be making