Using my Power Pressure Cooker XL Pressure Cooker
Just like in a restaurant kitchen a home chef can have a variety of cooking methods: stove top, oven, broiler, or sous vide to name a few. In my home kitchen it is no different. We have all the above (minus a sous vide) plus an air fryer, a steam pot, a slow cooker, and a pressure cooker. And don’t forget the almighty microwave! There are plenty of ways to cook good food for your family.
The one thing I love about slow cooking contraptions like a crock pot or an electronic pressure cooker is you get some of the most valuable things in life back, like time with your family, while still getting amazing food.
One of my favorite things to make in the slow cooker is pulled BBQ chuck roast. This low and slow recipe is one my family loves, and you can cook either in a crock pot or the low setting on your pressure cooker. Today we went with the Power Pressure Cooker XL Pressure Cooker
Our friend Chuck
Chuck Roast is a cut of meat that is best used for braising or slow cooking. This cut of meat comes from the upper shoulder portion of the cow and can be naturally tough if not given some time, love and care. That is why this meat is perfect for this recipe, because all you need to do is put it in your pressure cooker and wait. And it is perfect to prepare ahead of time or overnight on a Friday so it’s ready for the family to enjoy first thing in the morning on a weekend as a pulled beef omelette or for lunch as a sloppy, saucy pulled BBQ beef sandwich topped with coleslaw (just a few ideas).
How to prepare Slow Cooked Pulled BBQ Beef
Time
- Prep 15 minutes
- Cook 8-10 hours
Ingredients
- 3-4 lbs chuck roast beef
- 2 1/2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 – 3 Tbsp packed light brown sugar
- 1 bottle BBQ sauce
Steps
- Prepare the chuck by patting it dry with paper towel. At this point you can choose to leave it as one large piece or cut them into 2” chunks.
- Mix all your dry ingredients together in a small bowl and mix until you make a nice dry rub. Place your chuck on a baking dish or large plate and rub the mixture all over the chuck. If you’re cooking chunks, just sprinkle all over and incorporate with your hands. Make sure to get all the nooks and crannies with your rub.
- Set your pressure cooker to the hottest mode you can because you will want to give the meat a good sear. Once hot, pour the oil into the pot and let it heat. Once the oil is hot, place the bits of chuck in the pot and sear all sides until you get a good browning. You may need to reach in with some kitchen tongs to turn them over. After you get a good sear turn the setting down to the lowest it will go. On mine there was a dedicated “slow cooker” setting.
- The next part is easy and why I love slow cooked dishes. Take one full bottle of your favorite BBQ sauce (can be any style: Kansas City, Carolina, Honey BBQ) and pour the entire bottle into the pot. Make sure your meat is completely covered. If you need some extra moisture, or an inch or two of coverage for your beef, try adding a half cup of water to the mix.
- Close the lid and cook on the Slow Cooker setting for four hours. I suggest opening the pot at least once to give it a good mix so you can make sure all the meat stays submerged under sauce. After turning, let it cook for another four to six hours.
- By the time you’re done the beef is going to be tender. When it’s time to enjoy, either pull the meat in the pot with two large forks and serve submerged in the sauce, or remove and pull or plate the beef however you wish.
Enjoy!
