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.
- 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 (Optional)
- 1 pound baby red potatoes, halved
- 1 (16 ounce) package baby carrots
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.
Preparation time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Servings: 12 – Yield: 3 pounds beef chuck