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

  Dinner

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.

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

Average Rating: 4.166666

TOTAL TIME: Prep: 20 min. Cook: 35 min. + releasing
YIELD: 6 servings.

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. Serve roast and vegetables with gravy.

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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