Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of excess external fat
  • 2 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado oil
  • 1 large Yellow Onion, cut into thick wedges
  • 4 cloves Garlic, smashed
  • 1 cup Dry Red Wine (Cabernet or Merlot)
  • 2 cups Low-sodium Beef Bone Broth
  • 2 tbsp Worcestershire Sauce
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 1 lb Baby Yukon Gold Potatoes, halved
  • 4 large Carrots, peeled and cut into 2-inch chunks
  • 2 stalks Celery, cut into 1-inch pieces

Instructions:

  1. Set the Instant Pot to Sauté on High. Season the 3 lbs Beef Chuck Roast generously on all sides with the 2 tsp sea salt and 1 tsp black pepper. Note: Seasoning early helps the salt penetrate the meat.
  2. Add 2 tbsp avocado oil to the pot. Once the oil is shimmering and tiny wisps of smoke appear, place the beef inside.
  3. Sear the beef for 5–7 minutes per side. Wait until a deep, mahogany colored crust forms before flipping. Remove the beef and set aside on a plate.
  4. Add the onion wedges to the pot. Sauté for 3 minutes until the edges are softened and slightly charred.
  5. Pour in the 1 cup dry red wine. Use a wooden spoon to deglaze, scraping up all the browned bits (fond) from the bottom. Note: This prevents the Burn notice later.
  6. Return the beef to the pot. Add the 4 cloves smashed garlic, 2 cups beef bone broth, 2 tbsp Worcestershire sauce, and the sprigs of thyme and rosemary.
  7. Lock the lid and set to Manual/Pressure Cook on High. Set the timer for 45-60 minutes depending on the thickness of your roast.
  8. Perform a natural pressure release for 10 minutes. This allows the muscle fibers to relax so the juices don't spray out when you open the lid.
  9. Quick release the remaining steam and add the vegetables. Place the 1 lb halved potatoes, 4 chopped carrots, and 2 stalks celery on top of the meat.
  10. Lock the lid and cook on High for 5 minutes. Perform a quick pressure release immediately until the steam stops whistling to keep the veggies crisp tender.
  11. Strain the cooking liquid. Remove the meat and vegetables to a platter, then pour the liquid through a fine mesh strainer to create a smooth gravy.