Ingredients:

  • 3 lbs Beef Chuck Roast, well-marbled
  • 2 tsp Coarse Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Neutral Oil
  • 1 large Yellow Onion, quartered
  • 4 cloves Garlic, smashed
  • 2 cups Beef Bone Broth
  • 2 tbsp Worcestershire Sauce
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 1 lb Red Potatoes, halved
  • 4 large Carrots, peeled and cut into 2-inch chunks
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions:

  1. Pat the beef chuck roast dry with paper towels and season all sides generously with kosher salt and cracked black pepper.
  2. Set the Instant Pot to 'Sauté' on High. Add neutral oil and sear the roast for 5–7 minutes per side until a deep, dark mahogany crust forms. Remove the meat and set aside.
  3. Add a splash of beef broth to the pot. Use a wooden spoon to scrape all the browned bits (fond) off the bottom to prevent the 'Burn' notice.
  4. Place the quartered onions and smashed garlic at the bottom of the pot. Place the seared roast on top. Pour in the remaining beef broth and Worcestershire sauce. Add the rosemary and thyme sprigs.
  5. Secure the lid and set the valve to 'Sealing'. Select Manual/High Pressure for 60 minutes.
  6. After the cook cycle, allow a natural pressure release for 15 minutes, then vent remaining steam. Add the halved potatoes and carrots to the pot. Close the lid and cook on High Pressure for an additional 10 minutes, followed by a quick release.
  7. Remove the meat and vegetables. In a small bowl, whisk cornstarch and cold water. Stir the slurry into the bubbling liquid in the pot using the 'Sauté' function until the gravy reaches a velvety consistency.