Ingredients:
3-4 pound chuck roast, excess fat trimmed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil or olive oil
1 medium yellow onion, diced
2 cups beef broth or beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 pound baby potatoes, halved
Three big carrots, chopped into thick slices after peeling
For the Corn Starch Slurry:
3 tablespoons cornstarch mixed with 3 tablespoons of cold water
Instructions:
Cut the chuck roast into 3 portions, each weighing around 1 pound.
Season the beef with salt and pepper.
Set the Instant Pot to the SAUTE setting and wait until the display shows “HOT.” Add the oil and sear the roast on all sides for 2-3 minutes per side.
Remove the roast from the pot and add the diced onion. Cook until translucent.
Deglaze the pot with beef broth, using a wooden spoon to scrape off any bits stuck to the bottom. Turn off the SAUTE setting.
Add tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves to the pot. Stir everything together, then return the roast to the pot.
Put the Instant Pot’s lid on tightly and choose SEALING for the vent.
. Select the PRESSURE COOK/MANUAL setting and set the cooking time to 60 minutes at high pressure. It will take around 7-8 minutes for the Instant Pot to come to pressure.
Once the cooking program ends, perform a quick release of the steam.
Remove the lid and add the baby potatoes and carrots to the pot. Secure the lid again and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time to 10 minutes at high pressure. After the cooking time is up, allow for a natural release of steam for 10 minutes, then perform a quick release.
Remove the beef and vegetables from the pot and place them on a serving platter. Shred the beef.
To thicken the sauce, switch the Instant Pot to the SAUTE setting. Add the cornstarch slurry and whisk until the sauce thickens.
Spoon the gravy over the shredded beef. Garnish with chopped parsley leaves. Serve with crusty bread.
Enjoy your delicious Instant Pot Pot Roast!