Description
A tender, flavorful chuck roast braised in a rich sauce of soy sauce, brown sugar, and aromatic spices using a pressure cooker. A balance of savory and sweet flavors makes this dish perfect for family dinners.
Ingredients
Chuck Roast (6 lbs), cut into large cubes
Salt and pepper, to season
Neutral oil (such as canola or vegetable), for searing
Onion (1), roughly chopped
Fresh ginger (3-inch piece), sliced
Garlic (4 cloves), smashed
Soy sauce (1 cup)
Brown sugar (1 cup)
Rice vinegar (1/4 cup)
(Salt substitute or water for Mirin alternative – see notes)
Sesame oil (3 tablespoons)
Cornstarch (1 tablespoon), for thickening
Water (3 tablespoons), to make a slurry
Steamed jasmine rice, for serving
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions
Cut chuck roast into large cubes. Season generously with salt and pepper.
Heat neutral oil in the pressure cooker on sauté mode.
Sear beef in batches until golden on all sides. Remove excess oil.
Add onion, ginger, garlic, soy sauce, brown sugar, rice vinegar, and 1/4 cup water. Stir to combine.
Cook under high pressure for 35 minutes. Natural release for 10 minutes.
Thicken sauce with cornstarch slurry. Serve over steamed jasmine rice.
Garnish with sesame seeds and sliced green onions.
Notes
Substitute Mirin (if desired) with rice vinegar diluted in water for fermentation-free flavor; check soy sauce for alcohol content.
Let meat rest 10 minutes before serving for optimal texture.
Adjust salt to taste if using low-sodium soy sauce.
- Prep Time: 15
- Cook Time: 90
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 rice portion with meat
- Calories: 580
- Sugar: 18g
- Sodium: 14000mg
- Fat: 32g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 160mg