Pressure Cooker Melt-in-Your-Mouth Chuck Roast Recipe

Pressure Cooker Melt-in-Your-Mouth Chuck Roast Recipe
Pressure Cooker Melt-in-Your-Mouth Chuck Roast Recipe photo by Taste of Home
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Pressure Cooker Melt-in-Your-Mouth Chuck Roast Recipe

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My husband and I like well-seasoned foods, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting roast turns out. —Bette McCumber, Schenectady, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + releasing

Ingredients

  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1/2 cup beef broth
  • 1/2 cup ketchup
  • 3 tablespoons packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons prepared mustard
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, halved and sliced
  • 1 medium green pepper, halved and sliced
  • 1 celery rib, chopped
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

Mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
Remove roast. Strain cooking juices, reserving vegetables. Skim fat from juices. Return juices to the pressure cooker. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Return beef mixture to pressure cooker. Stir. Serve roast and vegetables with gravy. Yield: 6 servings.
Originally published as Pressure Cooker Melt-in-Your-Mouth Chuck Roast in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 365 calories, 15g fat (6g saturated fat), 98mg cholesterol, 792mg sodium, 25g carbohydrate (16g sugars, 2g fiber), 31g protein.

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  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1/2 cup beef broth
  • 1/2 cup ketchup
  • 3 tablespoons packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons prepared mustard
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, halved and sliced
  • 1 medium green pepper, halved and sliced
  • 1 celery rib, chopped
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  1. Mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
  2. Remove roast. Strain cooking juices, reserving vegetables. Skim fat from juices. Return juices to the pressure cooker. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Return beef mixture to pressure cooker. Stir. Serve roast and vegetables with gravy. Yield: 6 servings.
Originally published as Pressure Cooker Melt-in-Your-Mouth Chuck Roast in One Pot Instant Pot Summer 2018

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