Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tbsp avocado oil
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1 lb baby Yukon Gold potatoes
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tbsp arrowroot powder
  • 1 tbsp balsamic vinegar
  • 1 tsp coarse salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Set the Instant Pot to 'Sauté' (High). Season the beef roast generously on all sides with salt and pepper.
  2. Add avocado oil to the pot. Once shimmering, sear the roast for 4 minutes per side until a deep mahogany crust forms. Remove beef and set aside.
  3. Add sliced onion and garlic to the pot. Pour in a half cup of beef broth and use a wooden spoon to deglaze the bottom, scraping up all browned bits (fond).
  4. Return the beef to the pot. Add the remaining beef broth, rosemary, and thyme. Lock the lid and set to High Pressure for 60 minutes.
  5. Perform a Natural Pressure Release for 15 minutes to allow collagen breakdown. Open the lid and carefully remove the beef to a plate.
  6. Add the potatoes and carrots to the remaining liquid. Lock the lid and cook on High Pressure for 5 minutes. Perform a Quick Pressure Release.
  7. In a small bowl, whisk arrowroot powder with 2 tbsp cold water. Set Instant Pot to Sauté and stir the slurry into the liquid for 1-2 minutes until thickened into a gravy. Serve over the sliced beef and vegetables.