This Asian style braised chuck roast is the recipe I make when I want to feed a crowd without spending all day in the kitchen. Humble chuck roast, one hour in the pressure cooker, with a soy, ginger sauce so good you will want to pour it on everything. This is the kind of meal that makes people think you have been cooking since sunrise. But you used a pressure cooker to do all the work.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
You sear the beef in batches, add everything in, seal the lid, and walk away. An hour later you have the most tender braised beef of your life with a thick, glossy sauce that is rich, deeply savory, and absolutely worth making on repeat.
Serve this soy braised beef on special occasions, Sunday dinners, holiday gatherings, or any time you need to feed a crowd without standing over the stove. This also portions beautifully into meal prep containers. Make it on Sunday and eat like a queen all week long.
Similar to this recipe is my Beef Kaldereta - a Filipino classic or Miso Garlic Steak Bites.
Jump to:
How to make Braised Chuck Roast (VIDEO)
The best pressure cooker
*If you shop through my links I earn a small commission at no extra cost to you.
How to make (PICTURES)
- Step 1: Cut the chuck roast into large cubes. Season generously with salt and pepper. Sear the beef in batches until deeply golden. Remove excess oil.
- Step 2: Add the onion, ginger, garlic, and all the sauces. Return the beef to the pot. Seal the lid. Pressure cook on high for 1 hour. Full natural release.
What to Serve It With
- Steamed jasmine rice - pour the sauce directly over the top
- Shiitake Mushroom Fried Rice - another great rice base
- Steamed bok choy or broccolini on the side for something green
- This Cucumber Salad is the perfect side. As well as this Asian Coleslaw for something light and refreshing on the side.
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Hate ads?
Pressure Cooker Asian Style Braised Chuck Roast
Ingredients
Equipment
Method
- Cut chuck roast into large cubes. Season generously with salt and pepper on all sides. Heat a drizzle of neutral oil in the pressure cooker on saute mode. Sear the beef in batches until deeply golden on all sides. Do not overcrowd. Remove excess oil from the pot.6 lbs chuck roast, Salt and pepper to season, Neutral oil for searing
- Add the onion, ginger, and garlic to the pot. Add soy sauce, brown sugar, rice vinegar, mirin, and sesame oil. Stir to combine. Return the seared beef to the pot.1 onion, 3 inch piece of fresh ginger, 4 cloves garlic, 1 cup soy sauce, 1 cup brown sugar, ¼ cup rice vinegar, ¼ cup mirin, 3 tablespoons sesame oil
- Seal the lid and pressure cook on high for 1 hour. Allow the pressure to release fully on its own. This takes approximately 20 to 30 minutes.
- Skim the fat.
- Once the pressure has fully released open the lid and skim any excess fat from the surface of the sauce.
- Mix cornstarch and water until smooth. Switch to saute mode. Add the slurry and stir. Simmer for 5 minutes until the sauce is thick and glossy.1 tablespoon cornstarch, 3 tablespoons water
- Ladle the beef and sauce over steamed jasmine rice. Garnish with sesame seeds and sliced green onions.Steamed jasmine rice, Sesame seeds, Sliced green onions
Notes
- Sear in batches and do not rush it. Overcrowding means steaming instead of searing. Take your time here.
- Full natural release only. The beef needs time to rest in the residual heat to reach that fall-apart texture. Walk away and let it do its thing.
- Skim the fat before adding the cornstarch slurry. Chuck roast releases a significant amount of fat during cooking. Skimming first gives you a clean glossy sauce instead of a greasy one.
- Make it the day before. The sauce penetrates deeper overnight and the flavour improves significantly. If you are making this for a special occasion this is the move.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Leave a Reply