Ingredients:

  • 1 (3 to 3.5 lb) Boneless Chuck Roast, trimmed
  • 2 Tbsp Neutral Oil (e.g., canola or grapeseed)
  • 1 Tbsp Kosher Salt (plus more for seasoning)
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 cup Dry Red Wine (Optional, recommended for depth)
  • 2 cups Low-Sodium Beef Stock, preferably warmed
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Balsamic Vinegar
  • 3 Sprigs Fresh Thyme
  • 1 Bay Leaf (dried or fresh)
  • 3 large Carrots, peeled and cut into 2-inch chunks
  • 5 lb Small Gold or Red Potatoes, halved or quartered
  • 2 Tbsp Cornstarch (Cornflour in UK)
  • 3 Tbsp Cold Water

Instructions:

  1. Prep the Roast: Pat the chuck roast completely dry with paper towels. Combine salt, pepper, and garlic powder, then rub generously over all surfaces of the beef.
  2. Searing (Flavour First): Place the Instant Pot on the SAUTÉ function (High setting). Once hot, add oil. Sear the roast for 4–5 minutes per side until a dark, rich brown crust forms. Remove the meat and set aside.
  3. Sauté Aromatics: Add the chopped onions to the pot and cook for 3–4 minutes, scraping up any browned bits (fond) from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the red wine (if using). Bring to a simmer and scrape the bottom of the pot vigorously to loosen all remaining fond. Reduce liquid slightly, about 2 minutes.
  5. Load the Pot: Press CANCEL. Return the meat to the pot, sitting it on the trivet/rack. Add the beef stock, Worcestershire sauce, and balsamic vinegar. Tuck the thyme sprigs and bay leaf around the sides. Ensure liquid is below the max fill line.
  6. Add Vegetables: Arrange the large-cut carrots and potatoes around the meat.
  7. Cook: Seal the lid. Set the Instant Pot to MANUAL/PRESSURE COOK (High Pressure) for 60 minutes.
  8. Natural Release: Once cooking is complete, allow the pressure to release Naturally (NR) for 20 minutes. Then, perform a Quick Release of any remaining pressure.
  9. Rest and Shred: Carefully remove the roast to a clean cutting board, tent with foil, and let rest for 10 minutes. Remove the vegetables using a slotted spoon and set aside. Discard the bay leaf and thyme sprigs.
  10. Thicken the Gravy: Use the SAUTÉ function again. Skim off excess surface fat. Whisk together the cornstarch and cold water (the slurry). Whisk the slurry into the simmering liquid in the Instant Pot, cooking until the sauce thickens slightly (about 3 minutes).
  11. Serve: Shred the rested chuck roast using two forks, then toss the shredded meat back into the thickened gravy. Serve immediately with the vegetables.