How to Make Pressure Cooker Chuck Roast with Veggies and Gravy - A Step-by-Step Guide

There's nothing quite like the comforting aroma of a pot roast cooking in the kitchen. It's a meal that brings families together and warms the heart. However, traditional pot roast recipes can often take hours to prepare and cook. That's where a pressure cooker comes in handy. This Pressure Cooker Chuck Roast with Veggies and Gravy recipe is a game changer, allowing you to enjoy a delicious pot roast dinner in a fraction of the time.

With this recipe, you'll get tender, juicy chuck ro...

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Ingredients

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

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 40 mins
  • Servings: 12
  • Yield: 3 pounds beef chuck

  • 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

    250 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 54mg
    • Sodium: 634mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 6mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 493mg