Ready in record time for a weeknight dinner or stress-free special occasion!
Ingredients
4 tsp
Olive Oil, Extra Virgin
(divided)
908 gm
Beef, chuck, shoulder
(boneless; trimmed)
1/2 medium
White onion
(roughly chopped)
3 clove(s)
Garlic
(minced)
1 1/2 cup
Beef broth (stock)
(low-sodium; or stock)
2 tbsp
Tomato paste, canned
4 sprig
Thyme, fresh
6 large
Carrots
(chopped thick and on a diagonal)
3 cup
Fingerling potatoes
(or baby; skin left on)
1 pinch
Salt
1 tbsp
Worcestershire sauce
(or coconut aminos)
1 tsp
Balsamic vinegar
(for the gravy: or lemon juice)
Instructions
Trim all fat from the chuck roast and sprinkle salt on each side.
Set the Instant Pot to Sauté and wait until it heats up. Add 2 teaspoons of the olive oil and sear meat on both sides. Remove the roast from the pot.
Add the remaining 2 teaspoons of olive oil to the pot and add the onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce or coconut aminos. Get all the brown bits up from the bottom of the pot to flavour your meat and veggies.
Add the beef back to the pot, along with potatoes. Place carrots in a steamer basket on top of the meat and potatoes. Lock the lid and set to HIGH pressure for 60 minutes.
After cook time, release the pressure naturally.
Remove the beef roast and the veggies to a casserole dish. Enjoy as is or make a quick gravy by removing 1/2 cup of the stock and mixing it with 1 tablespoon of corn starch. Add this slurry back to the Instant Pot and set the IP to Sauté again. Simmer until the gravy thickens to your liking, stirring frequently. Taste for salt and pepper and season as needed. You might also like to add a teaspoon of balsamic vinegar or lemon juice.
