Ingredients
Units
Scale
Beef prep
- 3 lbs chuck roast
- 1 1/2 tsp salt
Vegetables
- 2 large onions
- 10 cloves garlic
- 5 ribs celery
- 1 1/2 lbs baby potatoes (washed and cut in half)
- 8 carrots
Herbs & spices
- 2 whole bay leaves
- 3 sprigs fresh thyme (or 2 tsp of dried thyme)
- 2 sprigs fresh rosemary, roughly chopped (or 2 tsp of dried rosemary)
- 2 tbsp fresh parsley (roughly chopped)
- 2 tbsp fresh chives (chopped)
- 1/4 teaspoon black pepper
Extra flavor & thickener
- 2 c beef bone broth or beef stock
- 1 c. dry red wine (can substitute 2 Tbsp balsamic vinegar & beef stock if needed)
- 2 Tbsp Worchester sauce
- 1 Tbsp balsamic vinegar
- 3 Tbsp tomato paste
- 2 Tbsp flour
- 2 Tbsp butter
Instructions
Beef Prep
- Sprinkle the salt onto the beef chuck roast and set aside. This can be done the night before to allow the salt to soak into the center of the roast, making it really flavorful.
Vegetable Prep
- Finely dice the onion, celery and garlic. When chopped real small it will disappear and help thicken the broth.
- Chop the carrots into 2 inch pieces. Cut the baby potatoes in half.
Sear the roast
- Set the Instant Pot to sauté high option and let the bottom heat up very hot; it will give off a scary sizzle when you splash water in it.
- Add 1 tbsp of butter or oil to the bottom and swirl to fully coat the bottom to create a barrier between your food and the pot.
- Add the beef and let it sear on the first side for 2-3 minutes until nice brown color develops.
- Scrap and lift it out and let the bottom of the pan heat again and add another tbsp of butter if needed. Then sear the other side of the roast for 2-3 minutes.
- The sides of the pot roast can also be seared if they’re thick enough. Once done searing, take out of the instant pot and set aside.
Brown the onions
- Add another tbsp of butter to coat the bottom of the pan. Add the onions and stir occasionally. Cook until they caramelize and turn brown.
Create the flavorful broth
- Add the celery & garlic in and cook for 2 more minutes.
- Add the flour, thyme, rosemary, parlsey, black pepper, tomato paste, balsamic vinegar and Worchester sauce. Scrape the bottom to remove any stuck bits and cook for 2 minutes.
- Add the wine slowly. Stir and bring to a boil. Letting it boil to reduce for 5 minutes.
- Add the beef stock or bone broth and stir to combine.
Pressure cook the beef
- Add the seared roast back into the pot with the flavorful broth.
- High pressure cook the beef for 1 hr & 15 minutes. Quick release the pressure.
Pressure cook the carrots & potatoes
- Add the carrots & potatoes to the pot and pressure cook for another 15 minutes. They do not need to be completely covered by the broth.
- Quick release the pressure again.
Salt to taste & serve
- Taste the broth and salt to taste by adding about 1/2 a tsp of salt at a time. Once you taste the salt and the flavors really pop, it’s ready.
- Serve with the chopped fresh chives sprinkled on top.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Cuisine: Healthy American