Ingredients:

  • 3 lb beef chuck roast, trimmed of excess outer fat
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup beef stock with lemon juice
  • 1 cup low-sodium beef broth
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, diced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 lb carrots, cut into 2-inch chunks
  • 1½ lb Yukon Gold potatoes, cut into 2-inch chunks

Instructions:

  1. Season the 3 lb beef chuck roast generously on all sides with 2 tsp kosher salt and 1 tsp black pepper.
  2. Set the Instant Pot to Sauté mode and add 2 tbsp olive oil; once shimmering, sear the beef for 5–7 minutes per side until a dark golden crust forms, then remove the meat and set aside on a plate.
  3. Add the diced yellow onion to the pot and stir for 3 minutes until translucent, then stir in the 4 smashed garlic cloves for 30 seconds.
  4. Pour in 1 cup beef stock with lemon juice, using a wooden spoon to scrape up all the browned bits (fond) from the bottom; stir in 1 cup low-sodium beef broth, 2 bay leaves, and 3 sprigs fresh thyme.
  5. Return the seared beef to the pot, lock the lid, and set to Manual or Pressure Cook on High for 60 minutes.
  6. Once the timer expires, allow a 15-minute natural pressure release before venting the remaining steam.
  7. Open the lid and add the 1 lb carrot chunks and 1½ lb potato chunks around the beef.
  8. Lock the lid again and pressure cook on High for an additional 5 minutes, followed by a quick release.
  9. Verify the beef has reached a safe internal temperature of 145°F (63°C) with a meat thermometer and let it rest for 3 minutes before slicing or shredding.