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

My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. —Bette McCumber, Schenectady, New York
  • Total Time
    Prep: 20 min. Cook: 35 min. + releasing
  • Makes
    6 servings


  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1/2 cup beef broth
  • 1/2 cup ketchup
  • 3 tablespoons 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


  • In a bowl, 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; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  • Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low 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.
  • Serve roast and vegetables with gravy.

Test Kitchen Tips
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks toolong, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.
  • Here are our 100 most-shared slow cooker recipes.
  • Nutrition 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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    Average Rating:
    • Allison
      Jan 6, 2020

      We typically make a beef gravy pot roast and were concerned that this recipe would be too much tomato. But we all loved this variation! We cooked the meat almost twice as long to get the desired tenderness. Adding this recipe to our dinner rotation.

    • MaOfelia
      Jun 14, 2019

      We loved it, the meat was soft and very tasty, I was looking for a recipe like this one for a long time because I prefer meals that are not fried or have too much fat. Thank you for sharing.

    • Bern203
      Apr 4, 2019

      Flavors were good, and a little spicy, but my roast turned out pretty tough. Maybe cook it longer.

    • Butcher2boy
      Jan 31, 2019

      The flavors were great. The roast was tough. I will make this again, but use the slow cook method. It did make a scrumptious stew, just chopped up the beef and mixed it in with the veggies and juices.

    • sniewenhuis
      Jan 13, 2019

      This roast was delicious. The roast was tender and the gravy had a great flavor.