Chuck Roast is the ultimate comfort food cut rich, flavorful, and perfect for slow cooking. When cooked low and slow, it becomes tender, juicy, and melt-in-your-mouth delicious, making it ideal for hearty dinners, cozy meals, or any time a satisfying, flavorful roast is needed.

Prep Time20 min
Cook Time35 min
Yield6 servings

Ingredients

• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
• 1/2 cup beef broth
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 4 teaspoons prepared mustard
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 2 teaspoons pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 large onion, halved and sliced
• 1 medium green pepper, halved and sliced
• 1 celery rib, chopped
• 1 boneless beef chuck roast (2 to 3 pounds)
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions

1.In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.

2.Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes.

Nutrition Facts

1 serving: 365 calories, 15g fat (6g saturated fat), 98mg cholesterol, 792mg sodium, 25g carbohydrate (16g sugars, 2g fiber), 31g protein.