Teriyaki Chuck Roast
Serving Size: 6
Ingredients
- 4 pound chuck roast
- salt and pepper
- 2 tablespoons oil
- 1 medium onion, chopped
- 1/4 cup soy sauce
- 1 envelope beef bouillon instant granules
- 1/2 cup water
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 6 whole carrots, cut into 3 inch pieces
- 1 can waterchestnuts
Season meat with salt and pepper. Brown meat in oil in pressure cooker. Add in all ingredients except onions, carrots and waterchestnuts. Close lid and process for 40 minutes. Reduce pressure by water technique. Add vegetables, close lid and process for 5 minutes. Reduce pressure by water technique. You may thicken gravy with a little cornstarch and water if desired.
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