Pot Beef is super tender delicious meal of beef, braised and pressure cooked in a rich gravy.

Its a savory comfort meal full of  fall-apart tender beef chunks and veggies. The dish takes 10 min prep or less! And the meat comes out amazingly flavorful and melt-in-your-mouth tender!


  • 1/2 cup beef broth

  • 1/3 cup reduced sodium soy sauce

  • 1/3 cup brown sugar, packed

  • 4 cloves garlic, minced

  • 1 tablespoon sesame oil

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon freshly grated ginger

  • 1 teaspoon Sriracha, or more, to taste

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon white pepper

  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes

  • 3 tablespoons cornstarch

  • 1 teaspoon sesame seeds

  • 2 green onions, thinly sliced


  • ​You can have it with boiled veges and rice, tastes delectable

  • Add handful fresh parsley leaves


  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

  • Place chuck roast into a pan. Stir in beef broth mixture until well combined.

  •  Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

  • In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.

  • Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes..

  • Serve immediately, garnished with green onions and sesame seeds, if desired.