Instant Pot Pot Roast

Ingredients

• kosher salt
• freshly ground black pepper
• 3 lbs chuck roast
• 2 tablespoons olive oil
• 2 medium yellow onions, chopped
• 3 garlic cloves, sliced
• 1/2 cup dry red wine
• 2 cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 2 tablespoons tomato paste
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 1 1/2 lbs baby yellow potatoes
• 4 large carrots, peeled and cut into 1-1 1/2 inch chunks
• 2 tablespoons cornstarch
• 2 tablespoons cool water

Instructions

1. 1

   Season the roast with salt and black pepper. Add 1½ tablespoons olive oil to the Instant Pot. Turn the Instant Pot to saute. Once the oil is very hot, add the chuck roast and sear it on both sides. Remove the roast and plate it.

2. 2

   If needed, add a little more oil. In saute mode, cook the onions until soft. stirring frequently. Press the cancel button. Add the garlic and cook using the residual heat, stirring frequently.

3. 3

   Place the browned chuck roast on top of the onions. Add the red wine, beef broth, Worcestershire sauce, and tomato paste. Place the fresh herbs and bay leaves on top of the roast. Seal and cook on high pressure for 45 minutes. Slow-release for 10 minutes, then quick-release to remove any pressure.

4. 4

   Add the baby potatoes and carrots. Seal and cook on high pressure for 8 minutes, then quick-release. Plate the vegetables and the chuck roast. Fish the bay leaves and sprigs out of the pot. Trim the fat and cartilage from the chuck roast.

5. 5

   Turn the Instant Pot to saute. Mix the cornstarch and water. Whisk it into the broth and cook until thickened, stirring often. Serve the gravy over the chuck roast, potatoes, and carrots.