- 3 lbs beef chuck roast
- kosher salt
- freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/2 cup red wine
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 lb baby potatoes halved
- 4 medium carrots peeled and sliced on the bias
Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
Slice roast against grain.