Ingredients:

  • 3.5 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tbsp Montreal steak seasoning
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 lb baby Yukon Gold potatoes
  • 3 large carrots, cut into 2-inch chunks
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Switch the Instant Pot to Sauté (High). Once hot, add the olive oil. Season the beef chuck roast generously on all sides with salt, pepper, and Montreal steak seasoning.
  2. Sear the roast for 5–7 minutes per side until a deep, mahogany crust forms. Remove the beef and set aside on a plate.
  3. Deglaze the pot by pouring in the beef broth. Use a wooden spoon to scrape all the browned bits (fond) from the bottom to prevent a 'Burn' notice. Stir in the Worcestershire sauce, onions, and garlic.
  4. Place the beef back into the pot. Add the rosemary sprigs. Place the potatoes and carrots on top of or around the beef.
  5. Lock the lid and set the Instant Pot to Pressure Cook (High) for 60 minutes. Once the cycle finishes, allow for a Natural Pressure Release (NPR) for at least 15 minutes before venting any remaining steam.
  6. Remove the beef and vegetables. Switch to Sauté mode. Whisk the cornstarch and cold water to create a slurry and stir it into the bubbling liquid until thickened into gravy.