Tender Braised Chuck Roast with Vegetable Sauce
A melt-in-your-mouth chuck roast, first tenderized in a pressure cooker then oven-roasted under a velvety vegetable sauce. This comforting family dish delivers incredibly juicy, flavorful beef with minimal effort.
🛒 Ingredients
1 servings
- 1 kg (2.2 lb) chuck roast
- 1 red bell pepper
- 1 onion
- 1 tablespoon mayonnaise
- 1 teaspoon salt
- ½ cup water
- Black pepper to taste
- 1 beef bouillon cube
- 2 garlic cloves
- 1 sprig of thyme
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Directions
- 1
Sear the chuck roast in a pressure cooker over high heat without added fat, allowing the meat to release its natural juices.
- 2
Add water, roughly chopped onion, bell pepper, bouillon cube, garlic and thyme. Seal the pressure cooker and cook for 10 minutes under pressure.
- 3
Remove the vegetables and cooking juices, blend them with the mayonnaise until smooth and velvety. Season with salt and pepper to taste.
- 4
Place the chuck roast in an oven-safe dish, coat generously with the sauce and bake in a preheated oven at 180 °C (355 °F) for 30 minutes until lightly golden on top.
- 5
Rest for 5 minutes before serving with steamed potatoes or white rice.
💡 Chef's Tip
For a richer sauce, stir in a teaspoon of Dijon mustard before blending. This dish tastes even better the next day — reheated in the oven, the meat becomes even more tender.
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