Ingredients:

  • 1 tbsp Olive Oil or neutral cooking oil
  • 1 tbsp Unsalted Butter
  • 3 lb Beef Chuck Roast, trimmed of excessive fat
  • 1/4 cup All-Purpose Flour
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Tomato Paste
  • 1 cup Dry Red Wine (optional)
  • 3 cups Beef Stock, low sodium
  • 1 tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme
  • 5 lb Yukon Gold Potatoes, quartered
  • 1 lb Carrots, peeled and cut into 1-inch chunks
  • 2 tbsp Unsalted Butter (for gravy)
  • 2 tbsp All-Purpose Flour (for a roux or slurry)

Instructions:

  1. Prepare the Beef: Pat the chuck roast completely dry. Combine the 1/4 cup flour with 1 tsp salt and 1/2 tsp pepper. Lightly dredge the beef on all sides.
  2. Sear the Meat: Using the Instant Pot’s Sauté function (set to normal or high), melt the butter and oil. Sear the beef for 3–4 minutes per side until deeply browned and crusted. Remove the beef and set aside.
  3. Sauté Aromatics: Add the chopped onion to the pot, scraping up any browned bits (fond) from the base. Sauté for 3 minutes until softened. Add the garlic and tomato paste; cook for 1 minute.
  4. Deglaze: Pour in the red wine (if using) and use a wooden spoon to scrape the base of the pot thoroughly to remove any stuck-on bits. Reduce the liquid by half. (This step prevents the 'Burn' warning.)
  5. Build the Braising Liquid: Pour in the beef stock and Worcestershire sauce. Add the bay leaves and thyme sprigs. Ensure the liquid covers the meat roughly halfway.
  6. Load the Pot: Place the trivet/steamer rack inside the Instant Pot. Place the seared beef joint on top of the trivet.
  7. Pressure Cook (Meat): Secure the lid, set the vent to Sealing. Cook on High Pressure (Manual) for 60 minutes.
  8. Natural Release: Once cooking is complete, allow the pressure to release naturally for 15 minutes. Manually release any remaining pressure.
  9. Check Tenderness: Carefully remove the beef and transfer it to a cutting board. Cover loosely with foil to rest.
  10. Add Vegetables: Add the carrots and potatoes directly into the remaining cooking liquid in the Instant Pot.
  11. Pressure Cook (Vegetables): Secure the lid, set the vent to Sealing. Cook on High Pressure (Manual) for 5 minutes.
  12. Quick Release: Immediately perform a Quick Release to prevent the vegetables from overcooking and becoming mushy. Remove the vegetables with a slotted spoon and place them alongside the resting beef.
  13. Make the Gravy: Switch the Instant Pot back to the Sauté function. In a separate bowl, whisk together the 2 tbsp butter and 2 tbsp flour to create a paste (roux). Whisk the roux into the simmering liquid and simmer until the gravy has thickened to your desired consistency (usually 3–5 minutes). Taste and adjust seasoning.
  14. Carve or Shred: Slice or gently pull apart the rested beef joint.
  15. Serve: Arrange the beef and vegetables on a platter. Ladle the rich pan gravy generously over the top.