adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pressure Cooker Chuck Roast with Veggies and Gravy
0 Likes
Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Make quick and delicious pressure cooker pot roast with tender beef, carrots, potatoes, and rich gravy for an easy weeknight dinner.
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
  • 1.5 cups beef broth
  • 1 large yellow onion, quartered
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 1 pound baby red potatoes, halved
  • 1 (16 ounce) package baby carrots
Instructions:
  • Combine the celery soup and beef stew seasoning in a small bowl until a creamy paste forms.
  • Preheat a multi-functional pressure cooker on Saute mode. Sear chuck roast until browned on all sides for about 5 minutes. Add paste mixture, broth, onion, and mushrooms. Seal the lid, set to high pressure for 40 minutes following manufacturer's guidelines. Allow pressure to build for 10-15 minutes.
  • Follow the manufacturer's quick-release method carefully for about 5 minutes. Remove the lid, then add potatoes and carrots. Lock the lid, switch cooker back to high pressure, and cook for an additional 15 minutes.
  • Follow manufacturer's instructions to allow pressure to release naturally for 10 to 30 minutes. Transfer the roast to a large bowl and shred using 2 forks, removing any excess fat. Strain the remaining liquid into a separate bowl and vigorously whisk for about 1 minute until well blended and emulsified.
  • Top the vegetables with shredded roast and generously pour over the savory gravy.

Similar Recipes