Multipurpose Pressure Cooker Chuck Roast

This is a foundational beef recipe designed to work as a starting point rather than a finished dish. The seasoning is intentionally simple so the meat can be repurposed throughout the week for soups, sandwiches, grain bowls, or plated meals with different sauces and sides.

Cooking the chuck roast this way creates tender, shreddable beef that can easily evolve into multiple meals without committing to one flavor direction upfront.

Ingredients

• 3 to 5 pound beef chuck roast (see notes for cooking from frozen)

• 1 tablespoon oil

• 1 teaspoon kosher salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• 1 large yellow onion, chopped

• 4 cups beef broth

• 2 tablespoons Worcestershire sauce

• ¼ cup water

  
  

Instructions

1. Season: In a small bowl, mix together the salt, onion powder, garlic powder, and black pepper. Pat the chuck roast dry with paper towels, then coat all sides evenly with the seasoning mixture.

   
   

2. Sear: Heat oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until a deep brown crust forms.

   
   

3. You may also use the sauté function on the Instant Pot for this step, though browning on the stovetop often allows for better control and surface contact.

   
   

4. Pressure Cook:Transfer the seared roast to the pressure cooker. Add the chopped onion, beef broth, Worcestershire sauce, and water.

   
   

5. Secure the lid and ensure the valve is set to the sealed position. Pressure cook on high pressure for approximately 80 minutes for a 5-pound roast (60 for 3 lbs). Smaller roasts may require slightly less time depending on thickness and your specific pressure cooker model.

   
   

6. Check for tenderness: After cooking, allow a natural pressure release before venting any remaining steam. The roast should shred easily with two forks.

   If the meat feels firm or difficult to pull apart, it is likely undercooked rather than overcooked. Return the lid and cook for an additional 15 to 20 minutes until the connective tissue fully breaks down.

   
   

7. Shred and store:Shred the beef directly in the cooking liquid or transfer to a cutting board and pull apart using two forks. Store with some of the cooking liquid to keep the meat moist during refrigeration.

Notes

Cooking from frozen:Increase pressure cooking time by approximately 20 to 30 minutes depending on roast size.

Storage:Store shredded beef in airtight containers with cooking liquid for up to 4 days refrigerated or freeze in portions for later use.

Meal Prep Flow Tip

Because the seasoning is neutral, this beef can easily transition into different meals throughout the week such as soups, sandwiches, tacos, grain bowls, or simple plated dinners with vegetables and starches.