For an even richer flavor, consider searing the chuck roast in a tablespoon of olive oil before browning. If you prefer a thicker gravy, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir it into the strained liquid before whisking and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Pressure Cooker Chuck Roast with Veggies and Gravy
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PREP TIME10 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING12 People
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VIEWS30
Transform a humble chuck roast into a tender, flavorful masterpiece with this quick and easy pressure cooker recipe. Hearty vegetables and a rich gravy complete this comforting one-pot meal, perfect for a satisfying weeknight dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol54 mg
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Fiber2 g
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Protein16 g
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Saturated Fat5 g
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Sodium634 mg
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Sugar3 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, whisk together the condensed cream of celery soup and dry beef stew seasoning mix until a creamy paste forms. (2 minutes)
02
StepTurn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add the chuck roast and sear on all sides until browned, about 5 minutes per side. This step is crucial for developing rich flavor. Add the soup paste mixture, beef broth, quartered onion, and sliced mushrooms. Close and lock the lid.
03
StepSelect high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for the pressure to build before cooking begins. (10-15 minutes)
04
StepCarefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. (5 minutes)
05
StepAdd the halved baby red potatoes and baby carrots to the pot. Close and lock the lid. Return the cooker to high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. (10-15 minutes)
06
StepRelease the pressure using the natural-release method according to the manufacturer's instructions, typically 10 to 30 minutes. This ensures the roast is incredibly tender. (10-30 minutes)
07
StepTransfer the chuck roast to a large bowl and shred it with two forks, removing any excess fat. Strain the remaining liquid through a fine-mesh sieve into a separate bowl to remove any solids. Whisk the strained liquid until well combined and slightly emulsified, about 1 minute. This creates a smooth, flavorful gravy. (5 minutes)
08
StepServe the shredded roast on top of the cooked vegetables, and generously pour the homemade gravy over the top. Enjoy this comforting and delicious meal!
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Edward Hodkiewiczmante
Apr 14, 2025Easy to follow and the results were amazing! The meat was so tender.
Billie Zulauf
Apr 6, 2025I was skeptical about using condensed soup, but it worked perfectly. Will definitely make again.
Dax Muller
Apr 4, 2025Amazing recipe. It's the perfect blend of convenience and comfort food
Joany Hand
Mar 17, 2025I've never made gravy this good. This is definitely going into my regular rotation
Gertrude Wisozk
Mar 14, 2025This recipe is a lifesaver on busy weeknights! So much flavor with minimal effort.
Burdette Schneider
Mar 12, 2025Next time, I'll add some celery to the vegetables for extra flavor.
Bernita Kohler
Feb 23, 2025Best pot roast recipe I've ever made! Thank you!
Marley Dooley
Feb 17, 2025The natural pressure release is essential for the tenderness of the meat. Don't skip it!
Marcus Wisoky
Feb 12, 2025My family raved about this pot roast. The gravy was especially delicious!
Cristobal Mills
Feb 3, 2025I added a splash of red wine to the broth and it really enhanced the flavor.