Ingredients:

  • 3 lb beef chuck roast, cut into 2 large chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Generously rub the salt and pepper into all sides of the beef chunks.
  2. Set the Instant Pot to 'Sauté' on High. Add oil and once shimmering, sear the beef for 5–7 minutes per side until a deep, mahogany crust forms.
  3. Remove meat from the pot. Add a splash of beef broth and scrape the bottom of the pot with a wooden spoon to remove all brown bits (fond) to prevent the 'Burn' notice.
  4. Stir in the minced garlic, Worcestershire sauce, and soy sauce.
  5. Place the seared beef back into the pot. Pour in the remaining beef broth and nestle the rosemary and thyme on top.
  6. Lock the lid and set to 'Pressure Cook' on High for 60 minutes.
  7. Allow a 15-minute Natural Pressure Release (NPR) before venting the remaining steam.
  8. Open the lid and add the baby potatoes, carrots, and quartered onions around the meat.
  9. Pressure cook for a short duration to tenderize vegetables (Quick Pressure).
  10. Prepare a gravy by whisking cornstarch and cold water together, then stirring it into the cooking liquid until thickened.