Ingredients:

  • 3.5 lb boneless beef chuck roast
  • 2 tbsp high-smoke point oil (avocado or grapeseed)
  • 2 tsp coarse Kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 1 cup low sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb baby Yukon Gold potatoes
  • 3 large carrots, cut into 2-inch chunks

Instructions:

  1. Dry the beef. Pat the 3.5 lb boneless beef chuck roast with paper towels until the surface is completely matte.
  2. Season heavily. Rub the 2 tsp salt and 1 tsp pepper into all sides of the meat, including the edges.
  3. Sear the meat. Select Sauté (High) and add 2 tbsp oil. Once the oil shimmers and Wisps of smoke appear, sear the beef for 5-6 minutes per side until a dark mahogany crust forms.
  4. Sauté aromatics. Remove the beef. Toss in the yellow onion wedges and 4 cloves garlic. Cook for 2 minutes until the edges are golden and fragrant.
  5. Bloom the paste. Stir in 1 tbsp tomato paste and cook for 60 seconds until it turns a shade darker.
  6. Deglaze the pot. Pour in 1 cup beef bone broth and 1 tbsp Worcestershire sauce. Use a wooden spoon to scrape every single brown bit off the bottom.
  7. Set the pressure. Place the beef back in the pot along with the rosemary and thyme. Lock the lid. Set to Manual/High Pressure for 90 minutes.
  8. Natural release. When the timer beeps, do nothing. Let the pot sit for 25 minutes. This allows the fibers to relax and reabsorb juices.
  9. Add vegetables. Release any remaining steam. Add the 1 lb potatoes and 3 large carrots. Lock the lid and cook on High Pressure for another 5 minutes.
  10. Quick release and rest. Quickly release the steam this time. Remove the beef and veggies to a platter. Let the meat rest for 10 minutes until the steam settles and the juices redistribute.