Ingredients:

  • 3 lbs Beef Chuck Roast (cut into 2 large pieces)
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper (freshly ground)
  • 2 Tbsp Neutral Oil (e.g., rapeseed or canola)
  • 1 medium Yellow Onion (diced)
  • 2 large Carrots (peeled, roughly chopped, for base)
  • 2 Celery Stalks (chopped)
  • 4 cloves Garlic (minced)
  • 1 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (e.g., Cabernet Sauvignon)
  • 3 cups Beef Broth (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 5 lbs Small Yukon Gold Potatoes (quartered)
  • 2 large Carrots (cut into large, 2-inch chunks, for later addition)
  • 1/4 cup Cold Water
  • 2 Tbsp Cornstarch (or rice flour for GF)

Instructions:

  1. Prep and season the beef: Pat the beef thoroughly dry. Season aggressively with salt and pepper on all sides.
  2. Sear the Beef: Set the Instant Pot to the Sauté function (High). Add oil. Once shimmering, sear the beef pieces, undisturbed, for 3–4 minutes per side until a deep brown crust forms. Remove the beef and set aside.
  3. Sauté Aromatics: Add the diced onion, celery, and the first portion of chopped carrots to the pot. Sauté for 5 minutes until softened.
  4. Flavour Building: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Cook until the wine reduces slightly.
  6. Add Liquid and Seasoning: Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves.
  7. Nestle the Beef: Return the seared beef to the pot, ensuring it is mostly submerged.
  8. Pressure Cook: Secure the Instant Pot lid and ensure the venting knob is set to Sealing. Select Pressure Cook (or Manual) on High Pressure for 45 minutes.
  9. Release Pressure: Once cooking is complete, allow a 10-minute Natural Pressure Release (NPR). After 10 minutes, manually switch the vent to Quick Release (QR) until the pin drops.
  10. Cook Vegetables: Open the lid. Gently remove the beef and set aside on a carving board (cover loosely). Add the potatoes and the second portion of large carrot chunks to the cooking liquid. Secure the lid and set to High Pressure for 3 minutes. Immediately perform a Quick Release (QR). Remove the vegetables with a slotted spoon and add them to the beef. Discard the bay leaves.
  11. Thicken Gravy: Set the IP back to the Sauté function. Whisk together the cornstarch and cold water until smooth (the slurry). Slowly whisk the slurry into the simmering liquid. Simmer for 2–3 minutes, stirring constantly, until the gravy is glossy and thick. Taste and adjust seasoning.
  12. Finish and Serve: Shred the beef with two forks and return it briefly to the gravy, or serve the intact beef and vegetables smothered generously with the sauce.