Ingredients:

  • 3 lbs Chuck Roast, trimmed (cut into 2-3 large pieces)
  • 1 Tbsp Coarse Sea Salt (Divided)
  • 1 tsp Black Pepper, freshly cracked
  • 2 Tbsp Olive Oil (or vegetable oil)
  • 1 large Yellow Onion, coarsely chopped
  • 4 cloves Garlic, minced
  • 3 cups Beef Broth (low sodium)
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 2 Whole Bay Leaves
  • 1 lb Carrots, cut into 2-inch chunks
  • 5 lbs Baby Red or Yukon Gold Potatoes, halved or quartered
  • 2 Tbsp Cornstarch (or flour)
  • 2 Tbsp Cold Water (or broth)

Instructions:

  1. Prep the Beef: Pat the chuck roast pieces completely dry using paper towels. Season aggressively on all sides with salt and pepper.
  2. Activate Sauté: Select the 'Sauté' function (High/Normal) on the Instant Pot. Add the oil and allow it to heat until shimmering.
  3. Sear the Meat: Sear the roast pieces for 3–4 minutes per side until a deep, crusty brown colour is achieved (Maillard reaction). Work in batches if necessary. Remove the meat and set aside.
  4. Sauté Aromatics: Add the chopped onion to the pot and sauté for 3 minutes, scraping up any browned bits (fond) from the bottom. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  5. Deglaze and Build Liquid: Pour in 1 cup of beef broth and scrape the bottom thoroughly with a wooden spoon or spatula to ensure no brown bits remain (this prevents a “Burn” warning). Stir in the remaining broth, Worcestershire sauce, thyme, and bay leaves.
  6. Load the Pot: Place the seared beef back into the pot, ensuring it is mostly submerged in the liquid.
  7. Pressure Cook (Phase 1): Secure the lid and set the vent to Sealing. Select 'Manual' or 'Pressure Cook' (High Pressure) for 60 minutes.
  8. Release Pressure (Partial): Once cooking is complete, allow a 15-minute Natural Pressure Release (NPR), then carefully move the valve to Venting for a Quick Release (QR) of any remaining pressure.
  9. Remove and Check Meat: Carefully remove the roast and the bay leaves. Set the meat aside on a platter and cover loosely.
  10. Add Root Vegetables: Place the chopped carrots and potatoes into the Instant Pot liquid.
  11. Pressure Cook (Phase 2): Secure the lid and set the vent to Sealing. Select 'Manual' or 'Pressure Cook' (High Pressure) for 10 minutes.
  12. Quick Release: Immediately perform a Quick Release (QR) when the cooking time is complete to prevent the vegetables from overcooking and becoming mushy.
  13. Rest and Shred: Use two forks to shred the resting beef into large, tender chunks.
  14. Prepare Gravy: Select the 'Sauté' function again. In a small bowl, whisk the cornstarch (or flour) with cold water to form a smooth slurry.
  15. Thicken the Gravy: Whisk the slurry into the simmering liquid in the Instant Pot. Allow it to simmer and thicken for 2–3 minutes until it coats the back of a spoon. Taste and adjust seasoning (salt and pepper).
  16. Combine and Serve: Add the shredded beef and vegetables back into the gravy, gently tossing to coat. Serve immediately.