Ingredients

Beef:

• 3-5 lb beef chuck roast*
• 1 tbsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder

Broth mixture:

• 1 cup red wine
• 3 cups beef stock
• 6 oz tomato paste
• 1/4 cup Worcestershire sauce
• 6 cloves of garlic pressed
• 3 springs thyme
• 2 bay leaves

**Vegetables:

• 3 long ribs of celery
• 1 lb carrots
• 1 yellow onion
• 5 lb baby gold potatoes

Thickening (optional):

• 2 1/2 tbsp cornstarch
• 2 tbsp cold beef stock

Instructions

Beef: Combine seasoning in a small mixing bowl. Season the beef chunks generously on all the sides and leave the remaining of the seasoning for the broth mixture. (Depending on the side of meat, you will probably use 1/2 to 3/4 of the seasoning.) Preheat Instant Pot on “saute” setting and drizzle oil over the bottom and some up the sides. Sear the beef halves until golden-brown on all the sides.

Cooking Pot Roast:

1. Combine all the ingredients for the broth mix in a mixing bowl and whisk together until smooth.
2. Take the beef out of the Instant Pot.
3. Pour the broth mixture into the pot slowly while scraping the bottom of the pot with a wooden spoon.
4. Let the broth mixture heat through and return beef to the pot.
5. Close the lid of the Instant Pot and make sure it is latched. Turn the valve to “seal” and set the pot to cook on high pressure for 70-75 minutes. (Make sure to consult your pressure cooker manual for exact control specifications of your appliance.)
6. Let it naturally release for 10 minutes and then carefully quick release the pressure. *Add vegetables into the pot, close the lid and make sure it’s latched and valve is turned to “seal.” Set to cook on high pressure for 6-8 minutes, depending on the size of baby potatoes.

 

Thicken Gravy:

1. If you want to thicken the broth and make gravy: take cooked meat and vegetables out of the pot right away. Turn on “saute” setting and stir cornstarch mixture together with hot broth in the Instant Pot until it thickens.