Roast Chuck, Pressure Cook - Master Cookbook Recipe # 72

Name: Roast Chuck, Pressure Cook - Master Cookbook Recipe # 72
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1 chuck roast (cut in half if too large for your cooker); 1/4 cup brown gravy mix; 2 tsp steak seasoning (like Weber Steak ‘n Chop); Salt and pepper, to taste; 1/4 cup all-purpose flour; 1/8 cup olive or cooking oil; 4 to 5 shakes Worcestershire sauce; Option: 1/4 stick of butter (if using a lean cut); Water; 1/2 cup cold milk; 3 heaping tbsp cornstarch (or 6 heaping tbsp flour)

Faster, weeknight-friendly version of a classic roast, perfect for getting that "all-day" flavor in a fraction of the time!

This is recipe #72 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 40 minTotal time: 50 min Temper Time: 30 min

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Ingredients

The Roast & Sear:
1 chuck roast (cut in half if too large for your cooker)
1/4 cup brown gravy mix
2 tsp steak seasoning (like Weber Steak ‘n Chop)
Salt and pepper, to taste
1/4 cup all-purpose flour
1/8 cup olive or cooking oil
Flavor & Liquids:
4 to 5 shakes Worcestershire sauce
Option: 1/4 stick of butter (if using a lean cut)
Water
The Thickener:
1/2 cup cold milk
3 heaping tbsp cornstarch (or 6 heaping tbsp flour)

Instructions

Temper the Meat: Remove the roast from the refrigerator 30 to 60 minutes before you plan to cook to take the chill off.
Season & Coat: Season the meat thoroughly with the brown gravy mix, steak seasoning, salt, and pepper. Lightly coat the seasoned meat with flour.
Brown: Heat the oil in your pressure cooker (or a skillet if your cooker doesn't have a sear function) over medium-high heat. Brown the meat well on all sides to develop a deep flavor.
Pressure Cook: Add the Worcestershire sauce and enough water to bring the liquid level to about an inch below the top of the meat. If using lean meat, add your butter now.
Timing: Secure the lid and bring the cooker to medium pressure. Cook for 40 minutes.
Check for Tenderness: Carefully release the pressure. If the meat isn't fork-tender yet, seal it back up and cook for another 20 minutes.
Make the Gravy: In a small bowl, whisk the cold milk and cornstarch (or flour) until completely smooth with no lumps.
Thicken: Pour the milk mixture into the hot cooking juices. Turn the heat up and stir constantly until the sauce bubbles and thickens into a rich gravy.

Notes

Tammy’s Tip: You can also make this in an Instant Pot using the same pressure settings! Just remember that electric pressure cookers take a bit longer to reach full pressure than the old-fashioned stovetop ones.