Ingredients:

  • 3 lb beef chuck roast, cut into 4 large chunks
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce (alcohol-free)
  • 1 tbsp tomato paste
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, cut into 2-inch chunks
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Pat the beef chunks dry with paper towels and season with salt, pepper, and garlic powder.
  2. Set the Instant Pot to Sauté mode on High; add avocado oil and sear the beef for 4–5 minutes per side until a dark golden crust forms, then remove beef to a plate.
  3. Add diced onions to the pot and sauté for 3 minutes until translucent.
  4. Stir in minced garlic and tomato paste and cook for 1 minute until the paste turns a rusty brick color.
  5. Pour in beef broth and Worcestershire sauce, whisking to scrape every bit of browned residue (fond) from the bottom of the pot.
  6. Return seared beef and any accumulated juices to the pot and nestle rosemary and thyme sprigs around the meat.
  7. Lock the lid, set the valve to Sealing, and select Pressure Cook or Manual on High for 60 minutes.
  8. Allow a Natural Pressure Release for 15 minutes before venting the remaining steam.
  9. Open the lid and place the carrots and potatoes on top of the beef.
  10. Lock the lid and set to Pressure Cook on High for an additional 5 minutes.
  11. Perform a Quick Release of the pressure; remove meat and vegetables to a platter, ensuring beef has reached a minimum internal temperature of 145°F/63°C and is fork-tender.
  12. For thicker gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water, stir into the simmering liquid on Sauté mode, and cook for 2 minutes.
  13. Pour the thickened gravy over the beef and vegetables on the platter.