Beer-Braised Chuck Roast in the Pressure Cooker
A hearty family dish where chuck roast turns melt-in-your-mouth tender thanks to the pressure cooker. Lager beer adds a rich, golden depth of flavor that makes this simple meal truly special. On the table in under an hour!
🛒 Ingredients
6 servings
- 1.5 kg (3.3 lbs) chuck roast, trimmed
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 beef bouillon cubes
- 330 ml (1 can) lager beer
- 375 ml (1½ cups) cold water
- 3 tablespoons vegetable oil
- 1 bay leaf
- Salt and black pepper to taste
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Directions
- 1
Trim excess fat from the chuck roast and pat dry with paper towels.
- 2
Heat oil in the pressure cooker over high heat. Brown the meat on all sides until deeply golden.
- 3
Add the chopped onion and minced garlic. Sauté for 2 minutes until softened.
- 4
Pour in the beer and cold water, crumble in the bouillon cubes, add the bay leaf, and season with salt and pepper. Close the lid.
- 5
Once the valve releases its first burst of steam, reduce the heat and cook for 25 minutes.
- 6
Release the pressure slowly and check tenderness. If needed, add a splash of hot water and cook 15 minutes more.
- 7
Adjust seasoning and serve hot with mashed potatoes, rice, or steamed vegetables.
💡 Chef's Tip
For a richer sauce, remove the meat and simmer the braising liquid uncovered for a few minutes to concentrate it. Serve with crusty bread to soak up every last drop.
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