Ingredients:

  • 4 kg (3 lb) Beef Chuck Roast, trimmed of excess large fat pieces
  • 2 tsp Kosher Salt, plus more for seasoning
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Vegetable Oil
  • 2 Tbsp All-Purpose Flour
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (or extra stock)
  • 3 cups Low-Sodium Beef Stock
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 4 medium Carrots, peeled and cut into 5 cm (2 inch) chunks
  • 800 g (1.75 lb) Baby Potatoes, halved if large
  • 2 stalks Celery, chopped into 2.5 cm (1 inch) pieces
  • 2 Tbsp Cornflour (Corn Starch)
  • 4 Tbsp Cold Water

Instructions:

  1. Prep the Meat: Pat the chuck roast completely dry. Season aggressively with salt, pepper, and lightly dust all sides with flour (this aids browning and thickens the initial gravy).
  2. Sear the Meat: Set the Instant Pot to Sauté (High). Add oil. When shimmering, sear the roast for 4–5 minutes per side until a deep, dark brown crust forms. Remove the meat to a clean plate.
  3. Sauté Aromatics: Add the chopped onion and celery to the pot. Sauté for 3–4 minutes, scraping up any browned bits (the fond) from the bottom. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Deglaze: Pour in the red wine (or 1 cup of stock). Use a wooden spoon to thoroughly scrape up every last bit of fond from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
  5. Build the Pot: Pour in the beef stock and Worcestershire sauce. Add the thyme and bay leaves. Place the seared roast back into the pot.
  6. Pressure Cook (Meat Only): Secure the lid and ensure the vent is sealed. Set the Instant Pot to Manual/Pressure Cook (High Pressure) for 60 minutes.
  7. Release Pressure and Rest: Once cooking is complete, allow a Natural Pressure Release (NPR) for 15 minutes. After 15 minutes, manually release any remaining pressure. Carefully remove the roast and place it on a cutting board, tenting it loosely with foil.
  8. Cook Vegetables: Add the potatoes and carrots to the remaining liquid in the pot. Secure the lid and set the Instant Pot to Manual/Pressure Cook (High Pressure) for 5 minutes.
  9. Finish the Gravy: Quick Release (QR) the pressure immediately after the 5 minutes are up. Remove the vegetables with a slotted spoon and keep them warm. Set the Instant Pot back to Sauté (Low).
  10. Thicken: In a small bowl, whisk the cornflour with cold water until smooth (the slurry). Pour the slurry into the simmering liquid, whisking constantly. Simmer for 2–3 minutes until the gravy is glossy and thick. Taste and adjust seasoning.
  11. Serve: Shred the meat roughly or slice thickly. Return the meat and vegetables to the gravy for a moment to coat, or serve the gravy spooned lavishly over the top.