Savory Beer-Braised Chuck Roast in the Pressure Cooker
Experience the rich and hearty flavors of this Savory Beer-Braised Chuck Roast, perfect for any family gathering or cozy dinner. This recipe utilizes the pressure cooker to infuse the chuck roast with the bold taste of beer, making for a tender and succulent dish that is bursting with flavor. With a delightful combination of mustard, paprika, and fresh vegetables, this pot roast is sure to become a favorite in your household. Serve it over fluffy rice or hearty noodles for a complete meal that warms the soul and satisfies the appetite.
N/A
Servings
400
Calories
12
Ingredients
Ingredients
Chuck roast
1.5-2 lbs (trimmed of excess fat)
Olive oil
3 tablespoons (for browning)
Mustard
2 tablespoons (for seasoning)
Paprika
1 teaspoon (for seasoning)
Coarse salt
1/2 teaspoon (for seasoning)
Black pepper
1/2 teaspoon (for seasoning)
Beer
12 ounces (your choice of beer)
Flour
2 tablespoons (for thickening)
Tomato paste
2 tablespoons (for flavor)
Beef broth or chicken broth
1 cup (for braising)
Large onion
1 (chopped)
Carrots
6 (peeled and sliced)
Instructions
1
Heat olive oil in the pressure cooker over medium heat.
2
Once the oil is hot, add the chuck roast and brown it on both sides until it develops a nice crust, about 4-5 minutes per side. Remove the roast from the cooker and set aside.
3
Pour a small amount of beer into the pan, using a wooden spoon to scrape up any browned bits stuck to the bottom. This adds depth of flavor to your dish.
4
In a bowl, mix the flour and tomato paste together until smooth. Add this mixture to the pressure cooker and cook for 1 minute, stirring constantly to avoid lumps.
5
Return the browned beef to the pressure cooker, and add the chopped onion, sliced carrots, coarse salt, black pepper, the remaining beer, and beef broth. Stir to combine.
6
Close the lid of the pressure cooker securely and set it to cook on high pressure for about 1 hour.
7
Once the cooking time is complete, allow the pressure to release naturally for best results.
8
After the pressure has fully released, carefully open the lid, and serve the delicious pot roast over rice or noodles, garnishing with fresh herbs if desired.
Nutrition Information
20
Fat
30
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe calls for 1.5-2 lbs of chuck roast, trimmed of excess fat.
How long should I cook the roast in the pressure cooker?
The roast should be cooked on high pressure for approximately 1 hour.
What type of beer should I use for braising?
You can use 12 ounces of your choice of beer; darker beers often provide a richer flavor, while lighter beers are more subtle.
Can I substitute the beef broth?
Yes, you can use either beef broth or chicken broth for the braising liquid.
How should I prepare the carrots?
The 6 carrots should be peeled and sliced before being added to the pressure cooker.
What is the purpose of browning the meat first?
Browning the chuck roast for 4-5 minutes per side develops a nice crust and adds depth of flavor to the final dish.
How do I thicken the sauce for the pot roast?
The sauce is thickened by mixing 2 tablespoons of flour with 2 tablespoons of tomato paste before adding it to the cooker.
Should I release the pressure manually or naturally?
For the best results and the most tender meat, allow the pressure to release naturally after the cooking time is complete.
What are the recommended serving suggestions?
This savory roast is best served over fluffy rice or hearty noodles.
How many calories are in a serving of this roast?
Each serving contains approximately 400 calories.
What seasonings are used in this recipe?
The recipe uses mustard, paprika, coarse salt, and black pepper for seasoning.
How much fat is in this dish?
There are approximately 20 grams of fat per serving.
What is the protein content per serving?
Each serving provides about 30 grams of protein.
How do I deglaze the pressure cooker pan?
Pour a small amount of beer into the pan and use a wooden spoon to scrape up the browned bits (fond) from the bottom.
Can I add fresh herbs?
Yes, you can garnish the finished dish with fresh herbs if desired for extra color and flavor.
What vegetables are cooked with the roast?
One chopped large onion and six sliced carrots are included in the recipe.
What is the carbohydrate count for this recipe?
There are approximately 30 grams of carbohydrates per serving.
Is olive oil used for anything other than browning?
No, the 3 tablespoons of olive oil are primarily used for browning the meat in the initial step.
How do I avoid lumps in the gravy?
Mix the flour and tomato paste together until smooth before adding them to the cooker, and stir constantly for 1 minute.
Is this recipe considered a one-pot meal?
Yes, the entire cooking process from browning to braising happens within the pressure cooker.
Can I use more than 2 lbs of meat?
The recipe is designed for 1.5-2 lbs, but if you increase the meat, ensure you do not exceed the pressure cooker's fill line.
Does the alcohol in the beer cook off?
Most of the alcohol evaporates during the high-pressure cooking process, leaving behind its savory flavor.
What kind of salt is best for this recipe?
The recipe specifically recommends using coarse salt for seasoning.
Do I need to add water?
No, the liquid requirements are met by the 12 ounces of beer and 1 cup of beef or chicken broth.
How many ingredients are in this recipe?
There are a total of 12 main ingredients in this recipe.
What is the texture of the beef after cooking?
The pressure cooking process makes the chuck roast tender, succulent, and easy to shred or slice.
Can I use a different vegetable besides carrots?
While carrots are traditional, you could substitute or add other root vegetables like parsnips or potatoes.
What is the total preparation and cooking time for the meat?
Including browning (10 mins) and pressure cooking (60 mins), plus prep and release, it takes about 1.5 to 2 hours.
Is mustard a strong flavor in this dish?
The 2 tablespoons of mustard blend with the beer and broth to create a savory depth rather than an overpowering mustard taste.
Is the onion added whole or chopped?
The large onion should be chopped before being added to the pressure cooker.