🍽️ Fast & Flavorful Chuck Roast: A Quick and Delicious Meal for Any Night 🍖

This is the perfect dish when you’re short on time and need a hearty meal for the week or the whole family. The base recipe has only five ingredients and requires very little preparation, making this an ideal dish for busy weekdays.

I love pressure cookers!

You can also make this dish in a slow cooker or bake it in a Dutch oven, but a pressure cooker is the fastest way to cook a chuck roast without sacrificing flavor or texture. I use an Instant Pot but any pressure cooker will work. The best part about using a pressure cooker is that you can cook your chuck roast from frozen in under two hours. It’ll be just as good as if you had waited several days to let your roast thaw before cooking.

Most experienced home cooks may bock at this recipe for not browsing the roast before braising/ pressure cooking, but I have found that taking the extra time to brown the roast is not necessary and does not lessen the flavor much of this dish. If you have the time you can brown the chuck roast on all sides on a skillet before pressure cooking but you may need to reduce the cooking times.

You can eat your chuck roast with rice, potatoes, tortillas, or all by itself, like I do, in a bowl with the cooking liquid or broth. It’s like a stew, plus you’re getting all the additional nutrients from the broth. This fast & flavorful chuck roast recipe is similar to my pot roast recipe but much simpler and faster. It’s ideal for anyone following a low-carb or carnivore diet.

Once the cooking liquid cools, the fat will solidify and can be left as is or used to cook eggs or anything else you want to impart some delicious beef flavor to. When you finish the meat don’t throw out the broth as it can be used to cook your next chuck roast.

I make this fast & flavorful chuck roast recipe at least once a week and divide it into portions for meal preparation. These can be frozen and stored for up to three months or stored in the fridge for up to a week. I recommend reheating the chuck roast in the cooking liquid so the meat doesn’t dry out. You can do this in the microwave or on the stove.

Like all of my recipes I encourage you to experiment to make them your own. For this recipe, you could try omitting the beef broth and Worcestershire sauce. Only using the coconut aminos as a cooking liquid, gives this dish a unique flavor that is hard to describe but hits hard on the umami scale. You can also try reducing the cooking liquid to create a more flavorful broth, but if you do this, make sure to remove the chuck roast and the onion slices first.

I like using coconut amino instead of soy sauce to avoid the potential hormonal effects that can arise from consuming too much soy. Soy is in many products, and I try to avoid it when I can. Coconut aminos are also gluten-free! What are coconut amminos, you ask? Coconut aminos are made from the fermented sap of coconut palms and has slightly sweet and savory notes.

I included Worcestershire sauce in this recipe to add an additional layer of flavor to the dish. It’s inexpensive, stores in your pantry for a long time, and a little goes a long way.

Fast & Flavorful Chuck Roast Recipe

Difficulty Level:  3 Meatballs

Prep Time: 5 Minutes

Cook Time: 1 Hour

Servings: 6

• One 3-5 pound chuck roast
• 1 cup of beef broth
• 1/2 of a yellow onion, peeled and sliced into 1-inch thick rings
• 1/4 cup of coconut aminos
• 1 tablespoon of Worcestershire sauce

Arrange onion slices in a single layer on the bottom of the instant pot.

Place the chuck roast on top of the onions.

In a separate bowl, combine the beef broth, coconut aminos, and the Worcestershire sauce and stir to mix.

Pour the liquid mixture into the pot.

Place the lid on the pot and ensure the pressure relief valve is in the closed position.

Cooking times:

Defrosted: Pressure cook on high for 45 minutes and let the pressure naturally release for 15 minutes.

Frozen: Pressure cook on high for 1 hour and let the pressure naturally release for 20 minutes.

Carefully open the pressure relief valve to relieve any residual pressure

Remove the roast from the pot and let it rest for 10 minutes.

Shred or rough chop the roast, and place it back into the cooking liquid.

Serve and enjoy!