Ingredients:

  • 5 kg (3–3.5 lb) Boneless Chuck Roast, tied with kitchen twine
  • 2 tbsp Olive Oil, divided
  • 1 tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Garlic Powder
  • 1 large Yellow Onion, roughly chopped
  • 2 large Carrots, peeled and roughly chopped
  • 2 stalks Celery, roughly chopped
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 2 cups Beef Stock, low sodium
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 2 tbsp Unsalted Butter, melted
  • 2 tbsp All-Purpose Flour (or cornstarch for gluten-free)

Instructions:

  1. Preparation and Searing: Pat the chuck roast thoroughly dry. Season all sides aggressively with salt, pepper, and garlic powder.
  2. Heat the Pot: Add 1 tablespoon of olive oil to the Instant Pot. Select the Sauté function (High setting). Wait until the oil shimmers.
  3. Sear the Beef: Place the roast in the hot pot. Sear for 3–4 minutes per side until a deep, dark brown crust is formed. Remove the meat and set aside.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil, the chopped onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the onions are softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Deglaze: Pour in the red wine (if using) and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Let the wine reduce slightly (2 minutes). Turn off the Sauté function.
  6. Add Liquid and Seasoning: Pour in the beef stock and Worcestershire sauce. Add the thyme and bay leaf. Ensure the scraping is complete—the base must be smooth.
  7. Pressure Cooking: Place the seared chuck roast back into the liquid mixture. Secure the lid and ensure the vent is set to Sealing. Select the Manual or Pressure Cook setting (High Pressure) for 70 minutes.
  8. Natural Release: Once the cooking cycle is complete, allow the pressure to Natural Release (NPR) for 10 minutes. After 10 minutes, carefully switch the vent to Venting to release any remaining pressure (Quick Release).
  9. Remove Meat & Veggies: Carefully lift the roast out onto a cutting board (it will be fragile). Transfer the vegetables to the board as well. Cover both loosely with foil to keep warm.
  10. Make the Slurry: In a small bowl, whisk together the melted butter and flour until a smooth paste forms.
  11. Thicken the Gravy: Select the Sauté function again. Whisk the slurry into the liquid in the pot. Bring the gravy to a gentle simmer, whisking constantly until it thickens slightly (about 3 minutes). Taste and adjust salt and pepper if needed.
  12. Serve: Slice the meat against the grain, or shred it with a fork. Pour the finished gravy over the meat and vegetables. Discard the bay leaf before serving.