Pressure-Cooker Chuck Roast

With the help of an electric pressure cooker, you can make a tender chuck roast with a fall-apart texture similar to our ultimate pot roast recipe but in a fraction of the time. Cooking the meat under pressure softens the connective tissue quickly so you get that tender, almost-shredded texture with just a 30-minute cook time.

Granted, some prep is involved with slicing vegetables and mixing up ingredients for a sweet, savory and tangy tomato-based gravy, but with that little prep, it’s still possible to get this tender pressure-cooker chuck roast on the table on a weeknight. Keep this recipe on file for when you need some cold weather comfort food. It also makes for a great meal-prep recipe for make-ahead lunches.

Ingredients for Pressure-Cooker Chuck Roast

• Italian stewed tomatoes: A can of stewed tomatoes adds a lot of body and color to the gravy, as well as a rich, tomato flavor.
• Beef broth: Having enough liquid in the pressure cooker is important for even heat distribution. Using beef broth adds depth and richness to the sauce, enhancing the flavor of the meat. You can substitute water and beef bouillon cubes or granules, or use chicken stock instead.
• Ketchup: A favorite addition to lots of pot roast recipes, ketchup sweetens the sauce and adds a tangy flavor.
• Brown sugar: Brown sugar provides a touch of sweetness that helps balance the acidity of the sauce.
• Worcestershire sauce and soy sauce: Two fridge-door staples add salt and umami—a complex, savory flavor that complements the beef.
• Mustard: A touch of mustard adds a tangy, slightly peppery flavor to the gravy. You can use yellow mustard, brown mustard or Dijon. Prepared mustard just means it’s ready to eat, rather than dry mustard powder from the spice cabinet.
• Garlic cloves: Chopped garlic adds a strong savory flavor that enhances the overall taste of the dish.
• Crushed red pepper flakes: Red pepper flakes provide a little heat, balancing the sweet, savory and tangy flavors in the gravy.
• Onion, green pepper and celery: Vegetables add lots of flavor to the gravy, and thanks to the relatively quick cooking time, they keep their shape well enough to enjoy alongside the finished beef.
• Beef chuck roast: A shoulder cut of beef rich in connective tissue and known for its beefy flavor, chuck roast becomes tender and juicy when cooked under pressure.
• Cornstarch and cold water: A slurry of cornstarch mixed with cold water thickens the gravy to a velvety texture. As an alternative to cornstarch, try arrowroot powder.

Directions 

Step 1: Make the sauce

In a bowl, mix the stewed tomatoes, beef broth, ketchup, Worcestershire sauce, mustard, garlic, soy sauce, pepper and crushed red pepper flakes.

Step 2: Load the beef, vegetables and sauce into the pressure cooker

Place the onion, green pepper and celery in a 6-quart electric pressure cooker; place the roast over the top. Pour the tomato mixture over the roast.

Step 3: Seal the pressure cooker and cook

Lock the lid; adjust to pressure-cook on high for 35 minutes. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure.

Step 4: Make the gravy

Remove the roast and strain the cooking juices, reserving the vegetables; keep the roast and vegetables warm. Skim the fat from the juices. Return the juices to the pressure cooker. Select the saute setting and adjust for low heat; bring the juices to a boil. In a small bowl, mix the cornstarch and water until smooth; stir it into the cooking juices. Cook and stir until the sauce is thickened, one to two minutes.

Test Kitchen Tip: Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.

Step 5: Serve

Serve the roast and vegetables with gravy.

Mark Derse for Taste of Home

Recipe Variations 

• Add more vegetables: To enhance the flavor and nutrition of the peppers and onion, add chunks of carrots or sliced mushrooms.
• Rub the roast: Season the roast itself with all-purpose seasoning or a meat seasoning rub before adding it to the slow cooker to infuse more flavor into the beef.
• Add herbs: Add dried rosemary, thyme or bay leaves to the sauce to infuse the gravy with even more flavor.

How to Store Pressure-Cooker Chuck Roast

Leftover roast and vegetables can be stored in an airtight container in the fridge for up to four days. Gravy should be stored in a separate airtight container and refrigerated.

Can you freeze pressure-cooker chuck roast?

You can absolutely freeze leftover pressure-cooker roast, and because of its fall-apart texture, it’s quite forgiving. Pack the beef along with gravy into portion-sized freezer-safe containers and freeze for up to three months. Defrost it in the fridge overnight before using.

Pressure-Cooker Chuck Roast Tips

Mark Derse for Taste of Home

How do I make pressure-cooker roast more flavorful?

Before adding the roast to the pressure cooker, sear it to brown the exterior. That step of browning, also called the Maillard reaction, imparts a great deal of meaty flavor.

What other cuts of beef would work in this recipe?

No chuck? No problem. Tri-tip roast, brisket, top round roast or bottom round roast (sometimes called rump roast) will all work in this recipe, though cuts with more marbling will yield a more succulent result.

Can you use dark brown sugar instead of light brown sugar? 

Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. If you prefer a bolder molasses flavor, choose dark brown sugar.