Ingredients:
– 3-4 pounds beef chuck roast
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (or additional beef broth)
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– 1 pound baby potatoes, halved
– 4 large carrots, peeled and cut into chunks
– 2 tablespoons cornstarch (optional, for thickening)
– 2 tablespoons water (optional, for thickening)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Roast:
– Season the beef chuck roast generously with salt and pepper on all sides.
2. Sear the Roast:
– Set the Instant Pot to the “Sauté” function and add the olive oil.
– Once the oil is hot, sear the roast on all sides until browned, about 3-4 minutes per side.
– Remove the roast and set aside.
3. Sauté the Onions and Garlic:
– Add the chopped onion to the Instant Pot and sauté until softened, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Deglaze the Pot:
– Pour in the beef broth and red wine (or additional beef broth) to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Remaining Ingredients:
– Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
– Return the seared roast to the Instant Pot.
– Add the baby potatoes and carrot chunks on top of the roast.
6. Pressure Cook:
– Close and lock the Instant Pot lid.
– Set the valve to the “Sealing” position.
– Select the “Pressure Cook” or “Manual” function and set the cooking time to 60 minutes on high pressure.
7. Natural Release:
– Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes.
– After the natural release, carefully turn the valve to the “Venting” position to release any remaining pressure.
– Open the lid.
8. Optional Thickening:
– If you prefer a thicker sauce, remove the roast and vegetables from the Instant Pot and set aside.
– Select the “Sauté” function.
– In a small bowl, mix the cornstarch with water to create a slurry.
– Stir the slurry into the sauce in the Instant Pot and cook until the sauce thickens, about 2-3 minutes.
9. Serve:
– Slice the pot roast and serve with the potatoes and carrots.
– Garnish with fresh parsley.
