Forget spending hours in the kitchen! Your trusty pressure cooker is about to become your new best friend for creating mouthwatering, fall-apart-tender chuck roast dinners. From classic comfort food to exciting new twists, we’ve gathered 34 delicious ideas to transform this affordable cut into incredible meals your whole family will love. Get ready to be inspired—let’s dive into these easy and flavorful recipes!
Classic Pressure Cooker Chuck Roast with Root Vegetables
A classic pressure cooker chuck roast with root vegetables transforms humble ingredients into a deeply satisfying, one-pot meal that’s both elegant and effortless. This method coaxes the beef to fork-tender perfection while infusing the vegetables with rich, savory juices, creating a comforting dish ideal for chilly evenings or weekend gatherings. With minimal hands-on time, it delivers maximum flavor, making it a staple for both weeknight dinners and special occasions.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, chopped
– 4 cloves garlic, minced
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 4 large carrots, peeled and cut into 2-inch pieces
– 4 medium Yukon Gold potatoes, peeled and quartered
– 2 parsnips, peeled and cut into 2-inch pieces
– 2 sprigs fresh thyme
– 1 bay leaf
Instructions
1. Pat the chuck roast dry with paper towels, then season all sides evenly with kosher salt and black pepper.
2. Select the “Sauté” function on your pressure cooker, add olive oil, and heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing a flavorful crust; avoid moving it too soon to ensure proper browning.
4. Transfer the seared roast to a plate, then add chopped onion to the pot and sauté for 3-4 minutes until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Add beef broth, tomato paste, and Worcestershire sauce, scraping the bottom of the pot to deglaze and incorporate any browned bits.
7. Return the chuck roast to the pot along with any accumulated juices, then arrange carrots, potatoes, and parsnips around it.
8. Tuck fresh thyme sprigs and a bay leaf among the vegetables, ensuring they are submerged in the liquid for even cooking.
9. Secure the lid, set the pressure cooker to “High Pressure” for 90 minutes, and allow a natural pressure release for 15 minutes before quick-releasing any remaining pressure.
10. Carefully remove the lid, discard the thyme sprigs and bay leaf, then transfer the roast to a cutting board and let it rest for 10 minutes before slicing against the grain.
11. Skim excess fat from the cooking liquid if desired, then serve the sliced roast with vegetables and ladle the sauce over the top.
Just as the roast emerges tender enough to pull apart with a fork, the vegetables soak up the savory broth, becoming meltingly soft yet retaining their shape. Juicy and richly flavored, this dish pairs beautifully with crusty bread for soaking up the sauce or can be shredded for hearty sandwiches the next day.
Savory Herb-Infused Pressure Cooker Chuck Roast
Perfectly tender and deeply flavorful, this herb-infused chuck roast transforms a humble cut into an elegant centerpiece with minimal effort. Pressure cooking locks in the rich aromatics of rosemary and thyme while creating a succulent, fall-apart texture that’s ideal for cozy gatherings or impressive weeknight dinners.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 tablespoon all-purpose flour
– 1 cup beef broth
– ½ cup dry red wine
– 1 large yellow onion, chopped
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary
– 4 sprigs fresh thyme
– 2 large carrots, cut into 2-inch pieces
– 1 pound baby potatoes
Instructions
1. Pat the chuck roast completely dry with paper towels, then season all sides evenly with the kosher salt and black pepper.
2. Heat the olive oil in the pressure cooker on the sauté setting until shimmering, about 2 minutes.
3. Sear the roast for 4–5 minutes per side until a deep brown crust forms, resisting the urge to move it prematurely for optimal browning.
4. Transfer the seared roast to a plate and sprinkle the all-purpose flour over the drippings in the cooker, stirring for 1 minute to create a roux.
5. Pour in the beef broth and dry red wine, scraping the bottom thoroughly to lift any browned bits, which will enrich the sauce.
6. Add the chopped yellow onion and minced garlic, sautéing for 3 minutes until fragrant and softened.
7. Return the roast to the cooker, nestling it into the liquid, and arrange the fresh rosemary, thyme, carrots, and baby potatoes around it.
8. Secure the lid, set the pressure cooker to high pressure, and cook for 80 minutes, allowing a natural pressure release for 15 minutes afterward to keep the meat tender.
9. Carefully remove the lid, discard the herb sprigs, and transfer the roast and vegetables to a serving platter, tenting loosely with foil.
10. Skim excess fat from the sauce if desired, then simmer it on the sauté setting for 5–10 minutes until slightly thickened before serving.
This roast emerges with a melt-in-your-mouth texture, infused with the earthy notes of herbs and a robust, wine-kissed gravy. Try shredding the leftovers into tacos or serving slices over creamy polenta for a delightful twist.
Pressure Cooker Chuck Roast in Red Wine Sauce
Savory aromas of slow-cooked beef and rich red wine promise a comforting, elegant meal that transforms an affordable cut into a tender masterpiece. This pressure cooker method delivers deep flavor and fall-apart texture in a fraction of the time, perfect for a cozy dinner or impressive gathering. The glossy red wine sauce, infused with herbs and vegetables, elevates the humble chuck roast to a dish worthy of any special occasion.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 3 carrots, chopped into 1-inch pieces
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 2 cups dry red wine
– 1 cup beef broth
– 2 sprigs fresh thyme
– 2 bay leaves
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
Instructions
1. Pat the chuck roast dry with paper towels and season all sides evenly with kosher salt and black pepper.
2. Select the “Sauté” function on your pressure cooker and heat olive oil until shimmering, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
4. Transfer the seared roast to a plate and set aside, leaving any rendered fat in the pot.
5. Add chopped onion and carrots to the pot, sautéing for 5 minutes until softened and lightly caramelized.
6. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly.
7. Pour in dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Simmer the wine for 3-4 minutes until reduced by half, concentrating the flavor and cooking off the alcohol.
9. Add beef broth, fresh thyme sprigs, and bay leaves, then return the seared chuck roast to the pot.
10. Secure the pressure cooker lid, set to “High Pressure” for 80 minutes, and allow natural pressure release for 15 minutes.
11. Carefully transfer the cooked roast to a cutting board and tent loosely with foil to rest.
12. Discard thyme sprigs and bay leaves from the cooking liquid, then use an immersion blender to puree the vegetables into the sauce for a smooth consistency.
13. In a small bowl, mash together unsalted butter and all-purpose flour to form a smooth paste (beurre manié).
14. Select the “Sauté” function again and whisk the butter-flour paste into the simmering sauce, cooking for 3-4 minutes until thickened to a glossy, coating consistency.
15. Slice the rested chuck roast against the grain into 1/2-inch thick pieces and return to the sauce to warm through.
An incredibly tender texture yields to the slightest pressure of a fork, while the glossy red wine sauce delivers deep, savory notes with a subtle herbal backbone. Serve this luxurious dish over creamy mashed potatoes or buttered egg noodles to soak up every drop of the rich sauce, or alongside roasted root vegetables for a hearty, complete meal that feels both rustic and refined.
Spicy Mexican-Style Pressure Cooker Chuck Roast
Delightfully tender and richly spiced, this pressure cooker chuck roast transforms humble beef into a showstopping centerpiece. Drawing inspiration from the vibrant flavors of Mexican cuisine, it melds smoky chipotle with aromatic spices to create a deeply satisfying dish that’s both elegant and effortless. Perfect for a cozy dinner or entertaining guests, it promises to become a cherished staple in your culinary repertoire.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 2 chipotle peppers in adobo sauce, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1 cup beef broth
– 1/4 cup fresh lime juice
– 1/4 cup chopped fresh cilantro
Instructions
1. Pat the chuck roast completely dry with paper towels, then season all sides evenly with kosher salt and black pepper.
2. Select the “Sauté” function on your pressure cooker, add olive oil, and heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until a deep brown crust forms, using tongs to turn it carefully.
4. Transfer the seared roast to a plate, then add diced onion to the pot and sauté for 3-4 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add tomato paste, minced chipotle peppers, ground cumin, dried oregano, and smoked paprika, stirring constantly for 1 minute to toast the spices.
7. Pour in beef broth and fresh lime juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared chuck roast to the pot, nestling it into the liquid and aromatics.
9. Secure the lid, set the pressure cooker to “High Pressure” for 75 minutes, and allow natural pressure release for 15 minutes after cooking.
10. Carefully remove the lid, transfer the roast to a cutting board, and let it rest for 10 minutes before slicing against the grain.
11. While the roast rests, skim excess fat from the cooking liquid if desired, then stir in chopped fresh cilantro.
12. Serve the sliced roast with the sauce spooned over the top.
Juicy and fork-tender, the meat boasts a beautiful pull-apart texture that soaks up the complex, smoky sauce. The bright acidity from lime juice cuts through the richness, while the chipotle peppers provide a gentle warmth that lingers pleasantly. For a creative presentation, shred the roast and serve it in warm corn tortillas with pickled red onions and crumbled queso fresco.
Asian-Inspired Pressure Cooker Chuck Roast with Soy Glaze
Picture a tender, succulent chuck roast infused with the deep umami of soy and aromatic spices, effortlessly prepared in your pressure cooker to achieve restaurant-quality results at home. This Asian-inspired dish transforms a humble cut into an elegant centerpiece, with a glossy glaze that clings to each savory slice. Perfect for a cozy dinner or impressive entertaining, it brings complex flavors to your table with minimal hands-on effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- 3 pounds chuck roast
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Select the “Sauté” function on your pressure cooker and heat the vegetable oil until shimmering, about 2 minutes.
- Sear the chuck roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
- Transfer the seared roast to a plate and add the sliced onion to the pot, sautéing for 3-4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Pour in the soy sauce, rice vinegar, honey, sesame oil, and beef broth, scraping up any browned bits from the bottom.
- Return the chuck roast to the pot, ensuring it is mostly submerged in the liquid.
- Secure the lid, set the pressure cooker to “High” pressure, and cook for 80 minutes.
- Allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
- Transfer the roast to a cutting board, tent with foil, and let rest for 10 minutes.
- While the roast rests, skim excess fat from the cooking liquid and bring it to a simmer using the “Sauté” function.
- Create a slurry by whisking the cornstarch with 2 tablespoons of water until smooth.
- Gradually whisk the slurry into the simmering liquid and cook for 2-3 minutes until the glaze thickens to a syrupy consistency.
- Slice the rested roast against the grain into 1/2-inch thick pieces.
- Arrange the sliced roast on a platter, drizzle generously with the warm soy glaze, and garnish with sliced green onions and sesame seeds.
Delight in the melt-in-your-mouth tenderness of the chuck roast, which effortlessly shreds with a fork while maintaining beautiful slices. The rich soy glaze offers a perfect balance of savory, sweet, and tangy notes, enhanced by the aromatic ginger and garlic. For a creative presentation, serve over a bed of jasmine rice with steamed bok choy, or shred the leftovers for flavorful tacos with pickled vegetables.
Pressure Cooker Chuck Roast with Rich Mushroom Gravy
Elegant yet deeply comforting, this pressure cooker chuck roast transforms a humble cut into a luxurious centerpiece, enveloped in a velvety mushroom gravy that whispers of autumn woods and cozy evenings. The magic of the pressure cooker coaxes the meat to a sublime tenderness in a fraction of the time, while concentrating the savory essence of mushrooms and aromatics into a sauce worthy of a special occasion. It’s a dish that promises to impress with minimal fuss, delivering complex flavors that taste like they simmered for hours.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds beef chuck roast
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons vegetable oil
– 1 yellow onion, diced
– 8 ounces cremini mushrooms, sliced
– 4 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 cup dry red wine
– 2 cups beef broth
– 2 sprigs fresh thyme
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the 3-pound beef chuck roast completely dry with paper towels, then season all sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
2. Select the “Sauté” function on your pressure cooker and heat 2 tablespoons vegetable oil until shimmering, about 3 minutes.
3. Carefully place the seasoned roast in the hot oil and sear without moving it until a deep brown crust forms, about 4-5 minutes per side; searing on all sides locks in juices for a more flavorful result.
4. Transfer the seared roast to a clean plate and set aside.
5. Add the diced yellow onion and 8 ounces of sliced cremini mushrooms to the pot, sautéing for 6-7 minutes until the onions are translucent and the mushrooms have released their liquid and begun to brown.
6. Stir in 4 cloves of minced garlic and 2 tablespoons tomato paste, cooking for 1 minute until fragrant.
7. Pour in 1 cup dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot; deglazing ensures all those flavorful fond is incorporated into the gravy.
8. Allow the wine to simmer for 2-3 minutes until reduced by half.
9. Add 2 cups beef broth and 2 sprigs fresh thyme to the pot, then return the seared chuck roast and any accumulated juices to the cooker.
10. Secure the lid, set the pressure valve to “Sealing,” and cook on high pressure for 75 minutes; for optimal tenderness, allow a full 15-minute natural pressure release before manually releasing any remaining steam.
11. Carefully transfer the cooked roast to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.
12. While the meat rests, prepare a slurry by whisking together 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl until completely smooth.
13. Select the “Sauté” function on the cooker again and bring the liquid to a simmer; slowly whisk in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the gravy thickens to a rich, coating consistency.
14. Slice the rested roast against the grain into 1/2-inch thick pieces.
Final. For a truly memorable presentation, fan the succulent slices of beef over a bed of creamy mashed potatoes or buttered egg noodles, then ladle the glossy, umami-rich mushroom gravy generously over the top. The meat should be fork-tender, yielding easily to gentle pressure, while the gravy clings beautifully, offering a perfect balance of deep beefiness and earthy mushroom notes in every bite.
Pressure Cooker Chuck Roast with Garlic and Thyme
Nothing elevates a humble cut of beef into a show-stopping centerpiece quite like the magic of a pressure cooker, transforming a classic chuck roast into a succulent, garlic-and-thyme-infused masterpiece with minimal hands-on effort. This method coaxes out deep, savory flavors and an impossibly tender texture that typically requires hours of slow braising, all achieved in a fraction of the time for a truly elegant yet approachable meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds beef chuck roast
– 2 tablespoons kosher salt
– 1 tablespoon freshly ground black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, thinly sliced
– 8 cloves garlic, minced
– 2 cups beef broth
– 1 cup dry red wine
– 4 sprigs fresh thyme
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
Instructions
1. Pat the 3 pounds of beef chuck roast completely dry with paper towels, then season all sides generously with 2 tablespoons of kosher salt and 1 tablespoon of freshly ground black pepper.
2. Select the “Sauté” function on your electric pressure cooker and heat 2 tablespoons of olive oil until it shimmers, about 3 minutes.
3. Carefully place the seasoned roast in the hot oil and sear for 4-5 minutes per side until a deep golden-brown crust forms, resisting the urge to move it for a proper sear.
4. Transfer the seared roast to a plate and add 1 large thinly sliced yellow onion to the pot, sautéing for 4 minutes until softened and translucent.
5. Add 8 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in 1 cup of dry red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom for 2 minutes.
7. Stir in 2 cups of beef broth and 4 sprigs of fresh thyme, then return the seared roast and any accumulated juices to the pot.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 80 minutes, allowing for a full natural pressure release for 15 minutes before manually releasing any remaining pressure.
9. Carefully transfer the cooked roast to a cutting board, tent loosely with foil, and let it rest for 15 minutes to allow the juices to redistribute.
10. While the roast rests, skim excess fat from the surface of the cooking liquid, then select “Sauté” and bring it to a simmer.
11. In a small bowl, whisk 2 tablespoons of all-purpose flour into 2 tablespoons of melted unsalted butter to create a smooth paste, then whisk this slurry into the simmering liquid.
12. Cook the gravy, whisking constantly, for 3-4 minutes until thickened and smooth, then season with additional salt and pepper if needed.
Zestfully rich and fork-tender, the roast shreds effortlessly with deep, savory notes from the wine reduction and aromatic thyme. The velvety gravy, infused with the essence of garlic and beef, clings beautifully to each slice, making it perfect for serving over creamy mashed potatoes or alongside roasted root vegetables for a complete, comforting feast.
Italian-Style Pressure Cooker Chuck Roast with Tomatoes and Olives
Unveiling a masterpiece of convenience and flavor, this Italian-inspired pressure cooker chuck roast transforms humble ingredients into a sumptuous feast. Tender beef melds with sun-kissed tomatoes and briny olives, creating a rich, aromatic dish that feels both rustic and refined—perfect for impressing guests or elevating a weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 yellow onion, diced
– 4 garlic cloves, minced
– 1/2 cup dry red wine
– 1 (28-ounce) can crushed tomatoes
– 1 cup beef broth
– 1/2 cup pitted Kalamata olives
– 2 tablespoons tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 2 bay leaves
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the chuck roast dry with paper towels, then season all sides evenly with kosher salt and black pepper.
2. Heat olive oil in the pressure cooker on the sauté setting until shimmering, about 2 minutes.
3. Sear the chuck roast for 4–5 minutes per side until deeply browned, developing a flavorful crust.
4. Transfer the seared roast to a plate, leaving any rendered fat in the pot.
5. Add diced yellow onion to the pot and sauté for 3–4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Pour in dry red wine, scraping the bottom of the pot to deglaze and incorporate browned bits.
8. Simmer the wine for 2 minutes to reduce it slightly, concentrating its flavor.
9. Add crushed tomatoes, beef broth, pitted Kalamata olives, tomato paste, dried oregano, red pepper flakes, and bay leaves, stirring to combine.
10. Return the seared chuck roast to the pot, nestling it into the tomato mixture.
11. Secure the pressure cooker lid, set to high pressure, and cook for 75 minutes.
12. Allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
13. Remove the chuck roast to a cutting board, tent it with foil, and let it rest for 10 minutes to retain juices.
14. While the roast rests, skim excess fat from the sauce and simmer it on the sauté setting for 5–10 minutes to thicken slightly.
15. Slice the chuck roast against the grain into 1/2-inch thick pieces.
16. Arrange the sliced beef on a platter, spoon the sauce over the top, and garnish with chopped fresh parsley.
Richly tender and falling apart at the touch of a fork, the beef absorbs the vibrant tomato-olive sauce, yielding a melt-in-your-mouth texture. Balanced with a subtle heat from red pepper flakes and the earthy depth of oregano, this dish pairs beautifully with creamy polenta or crusty bread to soak up every last drop of the savory sauce.
Pressure Cooker Chuck Roast with Tangy Barbecue Sauce
Fusing convenience with deep, savory satisfaction, this pressure cooker chuck roast transforms a humble cut into a tender, flavor-packed masterpiece. Enrobed in a tangy barbecue sauce that balances sweet, smoky, and sharp notes, it emerges as a hands-off yet impressively elegant centerpiece, perfect for both weeknight dinners and special gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, sliced
– 4 cloves garlic, minced
– 1 cup beef broth
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
Instructions
1. Pat the 3 pounds chuck roast dry with paper towels, then season all sides evenly with 1 tablespoon kosher salt and 1 teaspoon black pepper.
2. Select the “Sauté” function on your pressure cooker, add 2 tablespoons olive oil, and heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4–5 minutes per side until a deep brown crust forms, ensuring not to overcrowd the pot for optimal browning.
4. Transfer the seared roast to a plate, then add 1 large yellow onion, sliced, to the pot and cook for 3–4 minutes until softened.
5. Stir in 4 cloves garlic, minced, and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in 1 cup beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor.
7. In a medium bowl, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper until smooth.
8. Return the chuck roast to the pressure cooker, pour the barbecue sauce mixture over it, and lock the lid in place.
9. Set the pressure cooker to “High Pressure” for 80 minutes, allowing a natural pressure release for 15 minutes before manually releasing any remaining steam.
10. Carefully remove the lid, transfer the roast to a cutting board, and let it rest for 10 minutes to redistribute juices before slicing against the grain.
11. While the roast rests, use the “Sauté” function to simmer the sauce in the pot for 5–7 minutes until slightly thickened, skimming off excess fat if desired.
12. Slice the roast, arrange it on a platter, and spoon the thickened barbecue sauce over the top.
What results is a marvelously tender roast that shreds effortlessly with a fork, its rich beefiness perfectly complemented by the sauce’s tangy, smoky sweetness. Serve it over creamy mashed potatoes or tucked into toasted buns for a hearty sandwich, garnished with pickled onions to cut through the richness.
Cajun Spice Pressure Cooker Chuck Roast with Potatoes
Just when you crave a comforting meal that delivers bold flavor with minimal effort, this pressure cooker creation transforms humble chuck roast into a tender, spice-infused centerpiece. Juicy and aromatic, it emerges alongside perfectly cooked potatoes in a fraction of the traditional time, making an impressive yet approachable dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 80 minutes
Ingredients
– 3 pounds chuck roast
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, chopped
– 4 cloves garlic, minced
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 1/2 pounds Yukon Gold potatoes, quartered
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the chuck roast completely dry with paper towels, then rub it evenly on all sides with the Cajun seasoning, kosher salt, and black pepper.
2. Select the “Sauté” function on your pressure cooker, add the olive oil, and heat until shimmering, about 2 minutes.
3. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms, ensuring you do not move it during searing to develop maximum flavor.
4. Transfer the seared roast to a plate, then add the chopped onion to the pot and cook for 3-4 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the beef broth and tomato paste to the pot, scraping the bottom thoroughly with a wooden spoon to release any browned bits for a richer sauce.
7. Return the seared roast and any accumulated juices to the pot, then arrange the quartered potatoes around it in a single layer.
8. Secure the lid, set the pressure cooker to “High Pressure” for 70 minutes, and allow a natural pressure release for 10 minutes once cooking is complete.
9. Carefully remove the lid, transfer the roast and potatoes to a serving platter, and tent loosely with foil to rest for 10 minutes.
10. Skim any excess fat from the sauce in the pot, then simmer on “Sauté” for 5-7 minutes until slightly thickened if desired.
11. Slice the roast against the grain, drizzle with the sauce, and garnish with chopped fresh parsley.
Perfectly tender, the roast flakes apart with a gentle fork, infused with the warm, smoky notes of Cajun spice that permeate the creamy potatoes. Serve it over creamy polenta or with crusty bread to soak up the robust, savory sauce, creating a meal that feels both rustic and refined.
Pressure Cooker Chuck Roast with Sweet Onion and Carrot
Unveiling a dish that transforms humble ingredients into a masterpiece of comfort, this pressure cooker chuck roast melds sweet onion and carrot into a rich, savory symphony. With minimal hands-on effort, it yields tender, fall-apart beef bathed in a deeply flavorful gravy, perfect for a cozy family dinner or an impressive yet effortless gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 2 tablespoons olive oil
– 1 large sweet onion, thinly sliced
– 4 large carrots, cut into 2-inch pieces
– 4 cloves garlic, minced
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons cornstarch
– 2 tablespoons water
Instructions
1. Pat the chuck roast completely dry with paper towels, then season all sides evenly with salt and black pepper.
2. Select the “Sauté” function on your pressure cooker, add olive oil, and heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until a deep brown crust forms, resisting the urge to move it for a proper sear.
4. Transfer the seared roast to a plate and set aside, leaving any rendered fat in the pot.
5. Add the sliced sweet onion to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add the tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
8. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Stir in the dried thyme, then return the seared chuck roast and any accumulated juices to the pot.
10. Arrange the carrot pieces around the roast, ensuring they are mostly submerged in the liquid.
11. Secure the lid, set the pressure cooker to “High Pressure” for 80 minutes, and allow a natural pressure release for 15 minutes once cooking is complete.
12. Carefully transfer the roast and vegetables to a serving platter and tent loosely with foil to keep warm.
13. In a small bowl, whisk together cornstarch and water until smooth to create a slurry.
14. Select the “Sauté” function on the pressure cooker again and bring the cooking liquid to a simmer.
15. Whisk in the cornstarch slurry and cook for 3-5 minutes, stirring constantly, until the gravy thickens to a coating consistency.
16. Slice or shred the chuck roast against the grain, then ladle the hot gravy over the top.
Nestled in its rich gravy, the beef yields effortlessly to a fork, its fibers having broken down into succulent strands. Sweet carrots and onions provide a tender counterpoint to the savory depth, creating a harmonious balance on the plate. For a creative twist, serve it over creamy polenta or alongside crispy roasted potatoes to soak up every last drop of the luxurious sauce.
Pressure Cooker Chuck Roast in Mustard Cream Sauce
Perfectly tender and deeply flavorful, this pressure cooker chuck roast transforms a humble cut into an elegant centerpiece with minimal effort. The mustard cream sauce, rich and tangy, clings to every succulent slice, creating a comforting yet sophisticated dish ideal for a cozy dinner party or a special family meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds beef chuck roast
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup beef broth
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 tablespoon fresh thyme leaves
Instructions
1. Pat the 3 pounds beef chuck roast completely dry with paper towels, then season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Select the “Sauté” function on a 6-quart electric pressure cooker and heat 2 tablespoons olive oil until shimmering, about 3 minutes.
3. Sear the seasoned roast until a deep brown crust forms on all sides, approximately 4-5 minutes per side, then transfer to a plate.
4. Add 1 large yellow onion, thinly sliced, to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in 4 cloves garlic, minced, and cook until fragrant, about 30 seconds, being careful not to let it burn.
6. Pour in 1 cup beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for maximum flavor.
7. Whisk in 2 tablespoons Dijon mustard and 1 tablespoon whole-grain mustard until fully incorporated into the liquid.
8. Return the seared roast and any accumulated juices to the pot, ensuring it is mostly submerged in the liquid.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 80 minutes, allowing for a full natural pressure release afterward.
10. Carefully transfer the cooked roast to a cutting board, tent loosely with foil, and let it rest for 15 minutes to allow the juices to redistribute.
11. While the roast rests, select the “Sauté” function again and bring the cooking liquid to a simmer.
12. In a small bowl, whisk together 2 tablespoons unsalted butter, softened, and 2 tablespoons all-purpose flour to form a smooth paste (a beurre manié).
13. Whisk the butter-flour paste into the simmering liquid in small increments until the sauce thickens to a gravy-like consistency, about 3-4 minutes.
14. Reduce the heat to low and stir in 1/2 cup heavy cream and 1 tablespoon fresh thyme leaves, heating gently until warmed through, about 2 minutes.
15. Slice the rested roast against the grain into 1/2-inch thick pieces and arrange on a platter.
16. Ladle the warm mustard cream sauce generously over the sliced roast.
Fork-tender and richly sauced, this roast boasts a melt-in-your-mouth texture complemented by the sauce’s piquant depth from the mustards and aromatic thyme. For a stunning presentation, serve it over a bed of creamy mashed potatoes or buttered egg noodles to soak up every drop of the luxurious sauce, garnished with an extra sprinkle of fresh thyme.
Pressure Cooker Chuck Roast with Rosemary and Red Potatoes
Venturing beyond the traditional Sunday roast, this pressure cooker rendition transforms humble chuck roast into a succulent, fork-tender masterpiece infused with earthy rosemary and nestled among creamy red potatoes—a comforting yet elegant centerpiece for any gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds chuck roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 1/2 pounds red potatoes, halved
– 1 large yellow onion, sliced
Instructions
1. Pat the 3 pounds chuck roast completely dry with paper towels to ensure a proper sear.
2. Season the roast evenly on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Select the “Sauté” function on your pressure cooker and heat 2 tablespoons olive oil until shimmering, about 3 minutes.
4. Sear the roast for 4–5 minutes per side until a deep brown crust forms, resisting the urge to move it prematurely.
5. Transfer the seared roast to a plate and add 1 large yellow onion, sliced, to the pot, sautéing for 3 minutes until softened.
6. Stir in 4 cloves garlic, minced, and 2 tablespoons fresh rosemary, chopped, cooking for 1 minute until fragrant.
7. Add 1 cup beef broth and 2 tablespoons tomato paste to the pot, whisking to combine and deglaze any browned bits from the bottom.
8. Return the seared roast and any accumulated juices to the pot, nestling it into the liquid.
9. Arrange 1 1/2 pounds red potatoes, halved, around the roast in a single layer for even cooking.
10. Secure the lid, set the pressure cooker to “High” for 90 minutes, and allow a natural pressure release for 15 minutes before venting.
11. Carefully remove the lid and transfer the roast and potatoes to a serving platter, tenting loosely with foil.
12. For a richer sauce, simmer the remaining liquid on “Sauté” for 5–10 minutes until slightly thickened, then strain if desired.
13. Slice the roast against the grain and serve immediately with the potatoes and sauce.
Hearty and aromatic, the roast emerges impossibly tender, its fibers yielding to the slightest pressure, while the potatoes soak up the savory, rosemary-infused jus. For a creative twist, shred any leftovers and pile them onto crusty rolls with a swipe of horseradish cream for next-day sandwiches that rival the original feast.
Pressure Cooker Braised Chuck Roast with Balsamic Vinegar
A succulent, fork-tender chuck roast emerges from the pressure cooker transformed by a rich balsamic glaze, offering a sophisticated yet approachable centerpiece for any gathering. This method coaxes deep, savory flavors from humble ingredients in a fraction of the time traditional braising requires, resulting in a dish that feels both rustic and refined. Perfect for a cozy family dinner or an impressive meal for guests, it promises to become a cherished staple in your culinary repertoire.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 3 pounds beef chuck roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup balsamic vinegar
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
Instructions
1. Pat the 3 pounds of beef chuck roast completely dry with paper towels to ensure a proper sear.
2. Season the roast evenly on all sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Select the ‘Sauté’ function on your pressure cooker and heat 2 tablespoons of olive oil until shimmering, about 2 minutes.
4. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms, working in batches if necessary to avoid overcrowding.
5. Transfer the seared roast to a plate and set aside temporarily.
6. Add the thinly sliced large yellow onion to the pot and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
7. Stir in the 4 minced cloves of garlic and cook for 1 minute until fragrant.
8. Whisk in 1 cup of beef broth, 1/2 cup of balsamic vinegar, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce until fully combined.
9. Return the seared roast and any accumulated juices to the pot, nestling it into the liquid.
10. Place the 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme on top of the roast.
11. Secure the lid, set the pressure valve to ‘Sealing,’ and cook on high pressure for 75 minutes.
12. Allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
13. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 10 minutes to redistribute juices.
14. Meanwhile, select the ‘Sauté’ function again and simmer the cooking liquid for 8-10 minutes until reduced by half and slightly thickened.
15. Slice the rested roast against the grain and serve with the reduced sauce spooned over the top.
Hearty and deeply satisfying, the meat boasts a melt-in-your-mouth texture that contrasts beautifully with the glossy, tangy-sweet sauce. For a complete meal, serve slices over creamy mashed potatoes or soft polenta to soak up every drop of the rich jus, or shred the leftovers for exceptional sandwiches the next day.
Conclusion
From quick dinners to cozy classics, these 34 pressure cooker chuck roast ideas prove this budget-friendly cut is a kitchen superstar. I hope you found inspiration for your next meal! Give a recipe a try, then drop a comment with your favorite or share this roundup on Pinterest to help a fellow cook. Happy cooking!
