Braised Chuck Roast in Homemade Tomato Sauce with Potatoes
A hearty one-pot comfort dish where chuck roast is pressure-cooked until melt-in-your-mouth tender, then simmered in a vibrant homemade tomato and herb sauce with golden potatoes. Simple, budget-friendly and packed with deep, satisfying flavor.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) chuck roast, cut into chunks
- 10 small potatoes
- 4 ripe tomatoes
- 1 large onion
- 1 bunch of fresh flat-leaf parsley
- 4 large garlic cloves
- 2 bay leaves
- salt and freshly ground black pepper
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Directions
- 1
In a pressure cooker, sear the chuck roast pieces with unpeeled garlic cloves and salt until browned on all sides.
- 2
Cover the meat with water, add the bay leaves, seal the lid and cook under pressure for 20 minutes.
- 3
Meanwhile, halve the unpeeled potatoes and cook them in a separate pot of salted boiling water until just tender.
- 4
Blend the whole tomatoes (skin on), roughly chopped onion and parsley together until smooth.
- 5
Open the pressure cooker, stir in the blended tomato sauce and adjust seasoning with salt and pepper.
- 6
Add the pre-cooked potatoes, stir gently, then seal and cook under pressure for another 10 minutes.
- 7
Serve piping hot alongside steamed white rice.
💡 Chef's Tip
A pinch of smoked paprika added to the blended sauce gives it an extra layer of warmth. This dish reheats beautifully the next day.
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