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Set your Instant Pot to "Sauté" mode and allow it to heat up.
Season the beef chuck roast generously with salt, pepper, thyme, and rosemary.
Add the olive oil to the pot, and once hot, sear the roast for 4-5 minutes on each side until it’s browned. This step enhances the flavor by creating a delicious crust on the roast.
Step 2: Add the Aromatics and Broth
Once the roast is seared, remove it from the pot and set it aside.
Add the chopped onion and garlic to the pot, cooking for 1-2 minutes until fragrant and softened.
Pour in the beef broth, Worcestershire sauce, and balsamic vinegar (if using), scraping up any brown bits from the bottom of the pot. These bits are packed with flavor!
Step 3: Pressure Cook the Roast
Return the roast to the Instant Pot, placing it directly in the liquid.
Add the carrots and potatoes around the roast.
Close the Instant Pot lid, ensuring the valve is set to "Sealing."
Set the Instant Pot to "Pressure Cook" or "Manual" on high for 60 minutes.
Step 4: Natural Pressure Release
Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10-15 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.
Remove the roast from the pot and set it aside to rest.
Step 5: Make the Gravy
For a thicker gravy, set the Instant Pot back to "Sauté" mode and whisk together the cornstarch and water in a small bowl.
Stir the cornstarch mixture into the pot and cook for 3-4 minutes, or until the gravy has thickened to your desired consistency.
Step 6: Serve
Slice or shred the roast as desired. Serve with the cooked carrots, potatoes, and a generous ladle of gravy.
Serving and Storage Tips
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