Cooking this dish at home under the broiler or on the BBQ is fantastic. Fresh ginger, star anise, and a hint of sherry are the key ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 3 pounds beef chuck |
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 (Optional)
- 1 pound baby red potatoes, halved
- 1 (16 ounce) package baby carrots
Instructions
- 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.
- You can substitute white button mushrooms for the baby bella if desired.
- Skip the searing step if desired. Feel free to slice the roast instead of shredding it. Let rest on a cutting board for 10 minutes before slicing.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 634 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! flavorfull and great way to use chuck roast. I also seasoned the beef before I sauted it with rosmary herb, granulated garlic, pepper, and lawry’s seasoning. I also added 1.5 lb.s of potato’s.
I am making this right now! So taste, not sure yet lol. I substituted cream of celery and beef stew mix for cream of mushroom and Montreal steak seasoning! So, we shall see how it turns out!
I had chunks of beef stew meat I had to use up, so I adjusted the cook time, to initially 20 minutes (not 40), then fast released pressure. Then I put carrots and cut up regular potatoes, and tossed it back in for another 15 minutes. After cooking them under pressure, I let it release naturally for 7 minutes then fast released it, and it tasted great. So, if you don’t mind stew chunks versus shredded beef, then this works.
Delicious! Only change was that I added my beef bouillon to a can of beer to have the best of both worlds….beer & beef! Cooking time was perfect. Thank you for an hearty, easy to make meal.
This was incredibly good. Everyone enjoyed it and it’s as I remember as a kid growing up. Thanks to much Heather
My husband LOVES this recipe! Real comfort food! He has asked that this be the ONLY recipe for chuck roast that I use! =) I can’t take a pic, bc it’s GONE!
Excellent! Made as written and this turned out perfectly. The cream of soup and beef stew seasoning was globby going in and it worried me but it cooks down into the perfect consistency when it is done. I chose the slicing method. Be sure to let it rest for 10 minutes on a cutting board for easy slicing.