3 Delicious Chuck Roast Pressure Cooker Recipes

Chuck Roast Pressure Cooker Recipes
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Chuck Roast Pressure Cooker Recipes – For illustration purpose only

Pressure Cooked Chuck Roast Recipe

1. Chuck Roast

Ingredients

  • 1 large onion
  • 2 tablespoons of vegetable oil
  • 1.2-ounce brown gravy mix
  • 1-ounce dry Italian salad dressing mix
  • 3-pound beef chuck roast
  • 1-ounce dry Ranch-style dressing mix
  • 14.5-ounce beef broth

Directions

  1. First, heat the oil in the pressure cooker over medium-high temperature with the lid unlocked.
  2. Brown the roast on each side in the heated oil.
  3. Second, stir together the Ranch dressing mix, Italian salad dressing mix, and gravy mix in a cup or pot. Sprinkle them smoothly over the roast. Pour it carefully in the beef broth and combine the chopped onion.
  4. Third, seal and lock properly pressure cooker. Then cook it over high temperature to increase the pressure until the indicator whistles.
  5. Turn the heat down carefully to medium, and cook it for 40 minutes.
  6. Remove it from the warmth and let it stand for 10 minutes. Run it under cold water to maintain the release of the pressure before unlocking the lid. You can easily use the juices thickened with flour to prepare a yummy gravy.

Nutrition Facts (For Per Serving): calories: 443; fat: 30.8g; carbohydrates: 10.6 g; protein: 28.1 g; cholesterol: 103 mg; sodium: 1644 mg.

 

2. Beef Chuck Roast

Ingredients

  • 4 large potatoes – peeled and cut into bite-size pieces
  • 1 large onion – cut into four wedges
  • 4 carrots – peeled and cut into bite-size pieces
  • 2 tablespoons of vegetable oil
  • 3-pound beef chuck roast – boneless
  • Ground black pepper for taste
  • 1 pinch of seasoned salt
  • 1 pinch of onion powder
  • 14.5-ounce beef broth
  • 1 or 2 tablespoons of Worcestershire sauce

Directions

  1. First, heat the oil in a pressure cooker over medium-high temperature. Brown the roast on each side in the heated oil; season it with seasoned salt, pepper, and onion powder.
  2. Then pour in the Worcestershire sauce and beef broth, add the chopped onion and properly seal the lid. Take the cooker up to complete the pressure. Then reduce the temperature to low, supporting full force, and cook it for 35 minutes.
  3. After that, use the quick-release system to reduce the pressure. Add in potatoes and carrots, seal back the lid and back to the pressure cooker to the temperature. Take the stove up for enough pressure and cook it for an extra 20 minutes. Finally, use the quick-release process again and shift the vegetables and roast to a serving dish.

Nutrition Facts (For Per Serving): calories: 450; fat: 21.8g; carbohydrates: 38.3 g; protein: 25.1 g; cholesterol: 77 mg; sodium: 311 mg.

 

3. Chuck Roast with Veggies and Gravy

Ingredients

  • 16-ounce baby carrots
  • 10-ounce condensed cream of celery soup
  • 1.5-ounce dry beef stew seasoning mix
  • 3-pound boneless beef chuck roast
  • 1 or 2 cups of beef broth
  • 1 large yellow onion – quartered
  • 8-ounce sliced baby Bella mushrooms
  • 1-pound baby red potatoes – halved

Directions

  1. First, mix the beef stew and celery soup seasoning together in a bowl to prepare a creamy paste.
  2. Then turn on a pressure cooker properly and select the Sauté option. Add the chuck roast and cook it spontaneously until juices begin to tender and outside is appropriately browned, about 10 minutes each side. Mix the paste mixture, onion, broth, and mushrooms. Then close and securely lock the lid. Choose high pressure according to manufacturer’s directions; set the timer for 40 or 45 minutes. Allow 10 to 12 minutes for pressure to accumulate.
  3. Release the pressure accurately using the quick-release process according to the manufacturer’s directions, about 6 minutes. Unlock and separate the lid. Then add carrots and potatoes. Close, lock properly, and return to the cooker to high pressure. Cook it spontaneously for 16 minutes more.
  4. After that, release the pressure using the natural-release system according to manufacturer’s directions, 15 to 25 minutes. Then transfer the roast to a bowl and smoothly shred it with two forks; separate any excess fat. Then run the remaining liquid through a strainer into a separate bowl or dish. Beat the juice with a whisk smoothly until properly blended and emulsified it for about 2 minutes.
  5. Finally, serve the shredded roast as you please on top of the vegetables and smoothly cover it with gravy.

Nutrition Facts (For Per Serving): calories: 250; fat: 14.1 g; carbohydrates: 14.7 g; protein: 15.5 g; cholesterol

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