Fall-apart tender chuck roast with potatoes, carrots, and a rich red wine gravy. Tastes like it simmered all day.
Prep10 min
Cook60 min
Serves6
Ingredients
3-4 lb beef chuck roast
2 tbsp olive oil
1 large onion, cut into wedges
4 cloves garlic, smashed
1.5 lbs baby potatoes
5 large carrots, cut into 2-inch pieces
2 cups beef broth
1/4 cup dry red wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
2 tbsp cornstarch
2 tbsp cold water
Salt and pepper
Instructions
Season roast generously with salt and pepper. Set Instant Pot to Saute, add oil, and sear roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
Add onion to the pot and cook 3 minutes. Add garlic and cook 1 minute more.
Pour in red wine and beef broth to deglaze, scraping up browned bits. Add rosemary, thyme, and bay leaf.
Place trivet in pot, set roast on top, and add potatoes and carrots around it.
Secure lid, set valve to Sealing, and pressure cook on High for 60 minutes.
Allow natural release for 15 minutes, then quick release. Remove roast and vegetables. Set to Saute, add cornstarch slurry, and cook until gravy thickens. Serve poured over roast and vegetables.