Yes, I think any "chuck" roast is a good candidate for pressure cooker.

Deanna

That's what I thought but not sure. Thanks Deanna.

Agree! I've been looking for a chuck roast - on sale!- for weeks. Food Lion had them last week, but when I got there Friday after work....they were sold out. Bummmer.........

Yup, chucks in general have enough fat for good flavor. If you have room in the freezer, you can make up mirepoix (that's a high-falutin' word for 2 parts onion, 1 part celery and 1 part carrot, finely chopped) and freeze it in quart (4 cup) ziplock bags. I often will break out the food processor, chop up enormous amounts of mirepoix, and have it on hand in the freezer for various dishes.

The nice thing about this recipe is that if the mirepoix is already made and in the freezer, the actual cooking is only about ten minutes of time to get it ready, then you HAVE to wait for 45 minutes or so with nothing to do. Relax, have a glass of wine and let the PC do its thing.

Pressure-Cooked Chuck Pot Roast

Chuck roast, 3 to 4 pounds
4 cups mirepoix (if not previously made and frozen as described above, you need roughly 2 cups onions, 1 cups carrots and 1 cup celery, all finely chopped)
Chicken broth
1 large cup of mushroom stems & pieces (optional)
Black pepper

In the pressure cooker, put a 4 cup block of frozen mirepoix. Add about a cup of chicken broth. Attach the pressure lid and bring up to pressure for a few minutes. While you're doing that, trim excess fat off the outside of the chuck roast, but don't be too aggressive--you want to leave some for flavor. If you want to, sear the chuck roast on high heat in a frying pan (that's optional--it'll still taste good if you don't do that).

Reduce the pressure quickly and open the pressure cooker. Mix in the can of mushrooms into the now-thawed mirepoix. Scoop out roughly half of the mix and reserve. Give a generous grinding of black pepper to what remains in the cooker. Put in the pot roast. It's okay if it comes up the side of the cooker a little bit. Grind some more black pepper on the top of the roast, then put in the rest of the mirepoix/mushroom mixture on top of the roast. Reattach the pressure lid and bring the cooker up to pressure on high heat. Once it gets to pressure, cut back the heat to where it's just keeping the pressure on high.

Now, don't do anything for a while. After some time (roughly 45 minutes for a 3 pound chuck roast, 50 or 55 minutes for a 4 pounder), turn off the heat. Don't vent the pressure, but rather allow the pressure to come down by itself. It'll probably take at least 15 minutes to do so. During this time, you might want to make a batch of rice or couscous to catch the juices.

Once the pressure is down, remove the lid. Remove the roast to a platter. The juices in the pot will be delicious with no other treatment, but if you wanted to get fancy and strain them you could. Slice the pot roast and serve with rice and the pot juices.

Chuck is the best choice for a crock pot/slow cooker too.