Categories: Instant Pot
Ingredients
- 3 to 3 1/2 lb. beef chuck roast
- Kosher salt and black pepper, to taste
- 2 tbsp olive oil
- 2 large yellow onions, quartered
- 6 carrots, cut into large pieces
- 1 cup dry red wine
- 2 cups beef broth
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Mashed potatoes, for serving
Directions
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Set Instant Pot to saute and allow to heat up. Season the roast generously with salt and pepper. When the Instant Pot says HOT, add the olive oil. Add the meat and sear, turning, until browned on all sides, about 4 minutes. Remove to a clean plate.
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Add the onions and carrots to the Instant Pot and cook, stirring occasionally until lightly browned, 3 to 4 minutes.
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Deglaze the pot with the red wine, scraping the bottom of the pot to get all of the delicious bits. Add the broth, rosemary, thyme and the beef.
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Lock the lid into place, making sure the steam valve is in the sealing position. Push “manual” and set the pot to pressure-cook for 1 hour 20 minutes. The pot will release some steam as it comes up to pressure, then it will seal automatically. When the cooking time is done, let the Instant Pot naturally vent for at least 10 minutes—20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove the lid.
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Skim as much fat off the top of the liquid as you can before disturbing the roast. Remove the roast to a cutting board and shred with two forks. Serve with mashed potatoes, plus the carrots and onions. Top with the juices from the Instant Pot.