Ingredients:

  • 3 lb (1.36 kg) beef chuck roast
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 (1 oz/28g) package dry onion soup mix
  • 1 tsp (5 ml) dried thyme
  • 1/2 tsp (2.5 ml) dried rosemary
  • 1/2 tsp (2.5 ml) black pepper
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 cup (237 ml) beef broth
  • 2 tbsp (30 ml) Worcestershire sauce
  • 4 medium carrots, peeled and cut into 1-inch pieces (approx. 2 cups)
  • 4 medium potatoes, peeled and cut into 1-inch pieces (approx. 4 cups)
  • 2 celery stalks, chopped (approx. 1 cup)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned. This enhances flavor.
  2. Place the chopped onion and minced garlic in the bottom of the Instant Pot.
  3. Place the seared roast (or unseared roast) on top of the onions and garlic. Sprinkle with onion soup mix, thyme, rosemary, and pepper.
  4. Pour in the diced tomatoes, beef broth, and Worcestershire sauce.
  5. Arrange the carrots, potatoes, and celery around the roast.
  6. Secure the Instant Pot lid, ensuring the steam release valve is in the venting position. Select the Slow Cook setting on Low for 8-10 hours or on High for 4-6 hours, or until the beef is very tender.
  7. Once cooked, carefully remove the roast and vegetables from the Instant Pot. Shred the roast with two forks. Serve the shredded roast and vegetables with the cooking liquid (gravy).