Pressure Cooker Chuck Roast with Veggies and Gravy recipe
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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
Nutrition Info
- 249.8 caloriescarbohydrate: 14.7 gcholesterol: 54.3 mgfat: 14.1 gfiber: 2.3 gprotein: 15.5 gsaturatedFat: 5.4 gservingSize: -sodium: 633.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Pressure Cooker Chuck Roast with Veggies and Gravy
Directions
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Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
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.
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.
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.
Serve shredded roast on top of the vegetables and cover with gravy.