Description
A delicious and tender chuck roast made in a pressure cooker.
Ingredients
Scale
- 3 lb chuck roast
- 1 onion (sliced)
- 1 tbsp seasoned salt
- 2 c beef broth
- 1/2 c ketchup
- 1/3 c apple cider vinegar
- 3/4 tsp chili powder
- 1 tbsp garlic (minced)
- 1 tsp paprika
- 3 oz tomato paste
- 1/3 c brown sugar
- 1 tsp garlic powder
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tbsp salt free seasoning (I used Mrs. Dash)
Instructions
- Slice your onion into large slices and put into your pressure cooker on the bottom.
- Cut your chuck roast into three pieces to get it super tender, bone can be left in.
- In a separate bowl, whisk together all other items until smooth and pour on top of your meat (or use a bottle of BBQ sauce + 3/4 cup water).
- Close your pressure cooker lid and steam valve.
- Set to high pressure for 1 hour 10 minutes, then allow to naturally release for 10 minutes.
- Lift lid and either shred beef in the pot or remove to a bowl to separate fat and bone, then shred beef well.
- If you want the sauce thicker, turn pot to sauté. In a small bowl, add 2 tbsp cornstarch with 4 tbsp of hot liquid and whisk until smooth, then add this into the pot.
- Stir slowly and allow to thicken for about 2-3 minutes, then turn pot off.
- Add shredded beef back into the pot so it soaks up the sauce. Serve over rice, in tortillas for soft tacos, or on slider buns topped with macaroni salad.
Notes
- Adjust seasonings to taste.
- This recipe can also be made with a bottle of BBQ sauce if you prefer.
- For a thicker sauce, ensure to whisk the cornstarch well before adding to the pot.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg