Juicy beef, carrots, and potatoes cooked together in a rich sauce using your Instant Pot for easy comfort food.
# Components:
→ Beef
01 - 3 lbs chuck roast, trimmed
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Vegetables
04 - 1 ½ lbs baby potatoes, halved
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 1 large yellow onion, quartered
07 - 3 cloves garlic, minced
→ Liquids & Seasonings
08 - 2 cups beef broth (gluten-free if needed)
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce
11 - 1 ½ teaspoons dried thyme
12 - 1 teaspoon dried rosemary
13 - 2 bay leaves
→ For Gravy
14 - 2 tablespoons cornstarch
15 - 2 tablespoons cold water
# Method:
01 - Pat chuck roast dry using paper towels. Coat all sides evenly with kosher salt and black pepper.
02 - Activate 'Sauté' mode on the Instant Pot. Add a drizzle of oil. Sear the roast for 3 to 4 minutes per side until deeply browned; transfer to a plate.
03 - Add quartered onions and minced garlic to the pot. Sauté for 2 minutes until aromatic.
04 - Stir in tomato paste, scraping up any browned bits from the pot. Add beef broth and Worcestershire sauce, combining thoroughly.
05 - Return the roast to the Instant Pot, sprinkle in dried thyme and rosemary, and place bay leaves into the pot.
06 - Arrange carrots and halved baby potatoes on top of the beef.
07 - Secure the lid. Set valve to 'Sealing'. Select 'Manual/Pressure Cook' on high pressure for 60 minutes.
08 - Allow the pressure to release naturally for 10 to 15 minutes, then perform a careful quick release of any remaining pressure.
09 - Transfer beef and vegetables to a serving platter. Remove and discard bay leaves.
10 - Activate 'Sauté' mode. Whisk together cornstarch and cold water to form a slurry; pour into pot and simmer for 2 to 3 minutes until gravy thickens.
11 - Carve the beef roast. Serve slices alongside vegetables and ladle with warm gravy.
