Ingredients:
- 3½ lb beef chuck roast
- 2 tbsp avocado oil
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1/4 cup Worcestershire sauce
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 lb carrots, cut into 2-inch chunks
- 1½ lb Yukon Gold potatoes, quartered
- 1 cup frozen peas
- 1 tbsp cornstarch
- 1 tbsp water
Instructions:
- Pat the beef chuck roast dry with paper towels and season generously on all sides with 2 tsp kosher salt and 1 tsp black pepper.
- Set an Instant Pot to 'Sauté' (High) or heat a skillet over medium-high; add 2 tbsp avocado oil and sear the meat for 5–7 minutes per side until a deep brown, mahogany crust forms.
- Remove the meat and set it aside on a plate.
- In the remaining fat, sauté the diced yellow onion for 3–4 minutes until translucent.
- Stir in the minced garlic and 1 tbsp tomato paste, cooking for 60 seconds until the paste turns brick-red.
- Pour in 2 cups low-sodium beef broth and 1/4 cup Worcestershire sauce, scraping the bottom of the pot to remove all browned bits.
- Return the seared beef to the pot and tuck the rosemary and thyme sprigs around the meat.
- To cook in the Instant Pot: seal the lid and set to High Pressure for 60 minutes, followed by a 15-minute natural release before venting. To cook in a slow cooker: set to Low for 8 hours or High for 4–5 hours. Ensure beef reaches a minimum internal temperature of 145°F (63°C) and is fork-tender.
- Briefly remove the meat to add 1 lb carrots and 1½ lb quartered potatoes. If using the Instant Pot, seal and cook on High Pressure for an additional 3–5 minutes.
- Remove the meat and vegetables to a platter and let the meat rest for 3 minutes.
- Stir 1 cup frozen peas into the hot liquid and allow them to cook in the residual heat.
- For a thicker gravy, whisk 1 tbsp cornstarch dissolved in 1 tbsp water into the liquid while on 'Sauté' mode for 2 minutes until glossy.