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Tea-Braised Chuck Roast With Ginger and Orange (Pressure Cooker)

Tea-Braised Chuck Roast With Ginger and Orange (Pressure Cooker) 6.000

Deb Lindsey for The Washington Post

Instant Pot Pressure Cooker Jan 10, 2017

Smoky lapsang souchong mellows gorgeously during a long braise; here, we balance its slightly sweet flavor with lots of ginger and orange zest. Use a vegetable peeler to remove the zest, then dice it (don’t mince it), so it holds together during the long cooking.

You’ll need a 6-quart electric pressure cooker. This recipe is suitable for an electric pressure cooker, such as the Instant Pot; to use a stove-top pressure cooker, see the NOTE below.

Serve with buttery mashed potatoes or white rice.

Storage Notes: Lapsang souchong tea is available at tea purveyors.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • One 3-pound boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, halved and then thinly sliced into half-moons
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons finely diced orange zest (see headnote)
  • 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
  • 1 teaspoon ground allspice
  • 1 1/2 cups strongly brewed lapsang souchong tea (see headnote)

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Season the meat on both sides with the salt and pepper.

Melt the butter in the electric pressure cooker turned to its sauteing function.

Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and may even blacken in parts.

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 1/2 cups of the tea over everything.

Lock the lid onto the pot and set it for high pressure (9 to 11 psi). Cook at high pressure for 75 minutes. Unplug the machine or turn it off to bring the pressure back to normal naturally, about 20 minutes. Unlock and remove the lid.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

NOTE: For a 6-quart stove-top pressure cooker, follow the directions for the electric pot (melt the butter in the pot on the stove top) but use 1 3/4 cups tea and cook at high pressure (15 psi) for 45 to 50 minutes, followed by a natural release, about 15 minutes.

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Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Nilar Andrea Chit Tun.

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Nutritional Facts

Calories per serving: 420

% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 11g 55%

Cholesterol: 160mg 53%

Sodium: 550mg 23%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 2g

Protein: 49g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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