Ingredients:

  • 3 lbs Beef Chuck Roast
  • 1 tbsp Coarse Sea Salt
  • 1 tsp Black Pepper, freshly ground
  • 2 tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, coarsely chopped
  • 4 Garlic Cloves, minced or crushed
  • 3 cups Low Sodium Beef Broth
  • 1/2 cup Dry Red Wine (e.g., Cabernet)
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves, whole
  • 1 lb Carrots, cut into 1-inch (2.5 cm) chunks
  • 5 lbs Russet or Yukon Gold Potatoes, halved or quartered
  • 3 tbsp Cornflour (Cornstarch)
  • 3 tbsp Cold Water or Beef Broth

Instructions:

  1. Season the Beef: Pat the chuck roast dry with kitchen paper. Generously season all sides with salt and pepper.
  2. Sear the Roast: Set the Instant Pot to Sauté (Normal). Add oil. When shimmering, carefully place the beef in the pot. Sear until deep golden brown and crusted, about 4-5 minutes per side. Remove the roast and set aside.
  3. Sauté Aromatics: Add the chopped onion to the pot, scraping up any browned bits (the fond). Cook for 3-4 minutes until softened. Add garlic and thyme; cook for 1 minute until fragrant.
  4. Deglaze the Pot (Critical Step): Pour in the red wine (or 1/2 cup of broth). Use a wooden spoon to thoroughly scrape all remaining browned bits from the bottom of the pot. This prevents the 'Burn' warning.
  5. Build the Braising Liquid: Stir in the remaining beef broth, balsamic vinegar, Worcestershire sauce, and bay leaves.
  6. Load the Pot: Return the seared roast to the Instant Pot. Ensure the liquid covers at least the bottom third of the roast.
  7. Pressure Cook (Meat): Secure the lid and ensure the vent is sealed. Select Manual/Pressure Cook (High) for 60 minutes.
  8. Natural Pressure Release (NPR): Once cooking is complete, allow a Natural Pressure Release (NPR) for 20 minutes. After 20 minutes, quick release any remaining pressure.
  9. Rest the Meat: Carefully remove the roast using tongs and transfer it to a cutting board. Tent loosely with foil and allow to rest (at least 10 minutes).
  10. Cook the Vegetables: Remove the bay leaves from the pot. Add the chopped potatoes and carrots to the hot liquid. Secure the lid and seal the vent. Select Manual/Pressure Cook (High) for 3-4 minutes.
  11. Quick Release (QR): Immediately perform a Quick Release (QR) to stop the cooking and prevent the vegetables from over-softening.
  12. Shred and Thicken: While the vegetables are cooking, shred the rested beef. Set the Instant Pot to Sauté (Low).
  13. Create the Slurry: Whisk the cornflour and cold water/broth together until smooth.
  14. Thicken the Gravy: Pour the slurry into the simmering liquid in the Instant Pot, whisking constantly. Simmer for 1-2 minutes until the gravy is thick enough to coat the back of a spoon. Taste and adjust seasoning.
  15. Serve: Return the shredded beef and vegetables to the gravy. Stir gently to coat. Serve immediately.