Pressure Cooker Chuck Roast with Veggies and Gravy Recipe

Recipesfull introduces to you: Popular Recipes. (Pressure Cooker Chuck Roast with Veggies and Gravy Recipe). This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.

Brief

Prep 10 mins

Cook: 1hr15 mins

Additional: 15 mins

Total: 1hr40 mins

Servings: 12

Yield: 3 pounds beef chuck

Pressure Cooker Chuck Roast with Veggies and Gravy Recipe

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

1 pound baby red potatoes

halved

1 (16 ounce) package baby carrots

Everyday Cooking

Directions

Step 1

Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve shredded roast on top of the vegetables and cover with gravy.

Nutritional Information

Pressure Cooker Chuck Roast with Veggies and Gravy Recipe

Servings Per Recipe:12

Calories: 249.8

% Daily Value *

Protein: 15.5g 31%

Carbohydrates: 14.7g 5%

Dietary Fiber: 2.3g 9%

Sugars: 3.3g

Fat: 14.1g 22%

Saturated Fat: 5.4g 27%

Cholesterol: 54.3mg 18%

Vitamin A Iu: 5217.9IU 104%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.3mg 17%

Vitamin C: 5.6mg 9%

Folate: 25.8mcg 7%

Calcium: 35mg 4%

Iron: 2.4mg 14%

Magnesium: 26.2mg 9%

Potassium: 492.6mg 14%

Sodium: 633.5mg 25%

Thiamin: 0.1mg 9%

Calories From Fat: 126.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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