Whether you are short on time, or not, this is an excellent way to cook a big boneless chuck roast with mouthwatering results.
Using a pressure cooker makes a succulent pot roast in no time. I have a Ninja Foodie and love it for the sautee function for a onepot meal.
Chuck roast is a cut of meat that must be cooked slowly as it’s fibrous and tuff. The pressure cooker speeds up that time to just 25 minutes per pound. You can adjust the recipe for a larger or smaller roast, using 2 of everything that’s labeled 3 tbsp. Otherwise, keep the amounts the same. If you have not discovered Penzeys, it’s a spice company based in Portland. Their beef base, like better than bouillon is out of this world good. A two-pound boneless roast feeds 3 hungry adults. If you don’t have a pressure cooker, sautee on the stovetop in a heavy-bottomed pot or dutch oven and move roast to a 300-degree oven for about 3 hours. When the meat falls apart with a fork, you know it’s done.