Ingredients:
3 pounds beef chuck roast
2 tablespoons olive oil
1 onion, sliced
4 cloves garlic, minced
2 cups beef broth
4 carrots, peeled and cut into large chunks
4 potatoes, peeled and cut into large chunks
1 tablespoon Worcestershire sauce
1 teaspoon rosemary
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons cornstarch (optional, for gravy)
Directions:
Season the beef chuck roast with salt and pepper.
Turn the Instant Pot to the sauté setting and heat the olive oil. Add the roast and sear on all sides until browned, approximately 3-4 minutes per side.
Remove the roast and set aside. Add the onions and garlic to the pot, sautéing until softened.
Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce, rosemary, and thyme.
Return the roast to the pot and add the carrots and potatoes around the roast.
Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
If desired, thicken the sauce with a cornstarch slurry (mix cornstarch with equal parts water and stir into the pot on the sauté setting until thickened).
Slice the roast and serve with the vegetables and gravy.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes + time for pressure to build and release
Kcal: 550 kcal | Servings: 6 servings
