Ingredients:

  • 3.5 lb beef chuck roast, patted dry
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef bone broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb turnips, peeled and cut into 2-inch chunks
  • 3 large carrots, cut into thick coins
  • 1 cup celery, sliced into thick chunks

Instructions:

  1. Season the beef generously on all sides with salt and pepper.
  2. Set the Instant Pot to Sauté (High). Add the oil and wait until it shimmers. Sear the roast for 5-7 minutes per side until a deep, mahogany-colored crust forms, then remove and set aside.
  3. In the same pot, sauté the diced onion for 3 minutes until translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste darkens.
  5. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to deglaze the bottom of the pot to release charred beef bits.
  6. Place the seared roast back into the liquid and tuck the rosemary and thyme sprigs around the meat.
  7. Close the lid, set the valve to Sealing, select Pressure Cook (High), and set the timer for 60 minutes.
  8. Allow a Natural Release for 15 minutes before venting the remaining steam.
  9. Open the lid and add the turnips, carrots, and celery around the roast.
  10. Lock the lid, set to Pressure Cook (High) for an additional 5 minutes, and then perform a quick release of the pressure immediately.