📝 About This Recipe
This recipe transforms a humble, tough cut of beef into a fork-tender masterpiece in a fraction of the time, thanks to the magic of pressure cooking. Infused with rich beef bone broth, aromatic rosemary, and a splash of dry red wine, the meat becomes incredibly succulent while the carrots and potatoes soak up every bit of savory flavor. It is the ultimate comfort food that tastes like it simmered all day on a wood-burning stove, but fits perfectly into a modern weeknight schedule.
🥗 Ingredients
The Beef
- 3 pounds Boneless Beef Chuck Roast (trimmed of excess fat and patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (or any high-heat oil)
Aromatics and Liquid
- 1 large Yellow Onion (cut into thick wedges)
- 4 cloves Garlic (smashed and peeled)
- 2 tablespoons Tomato Paste (for depth and color)
- 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 1.5 cups Beef Bone Broth (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
- 2 sprigs Fresh Rosemary (left whole)
- 4 sprigs Fresh Thyme (left whole)
Vegetables and Finishing
- 1 pound Baby Yukon Gold Potatoes (halved if large)
- 4 large Carrots (peeled and cut into 2-inch chunks)
- 2 tablespoons Cornstarch (mixed with 2 tbsp cold water for slurry)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Season the chuck roast generously on all sides with kosher salt and cracked black pepper. Let it sit for 10 minutes at room temperature to ensure a better sear.
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2
Turn your Instant Pot to the 'Saute' function and set it to 'High'. Add the avocado oil and wait until the display reads 'Hot'.
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3
Carefully place the roast in the pot. Sear for 5-7 minutes per side without moving it, until a deep, dark brown crust forms. Remove the meat to a plate and set aside.
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4
Add the onion wedges to the residual fat in the pot. Sauté for 3 minutes until slightly softened and browned on the edges.
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5
Stir in the smashed garlic and tomato paste. Cook for 1 minute, stirring constantly to caramelize the paste without burning the garlic.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom; this is the secret to a rich gravy.
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7
Add the beef broth, Worcestershire sauce, rosemary, and thyme. Return the beef and any accumulated juices back into the pot.
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8
Secure the lid and set the valve to 'Sealing'. Cancel 'Saute' and select 'Pressure Cook' (or Manual) on High for 60 minutes.
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9
When the timer beeps, allow the pressure to release naturally for 15 minutes. This prevents the meat fibers from seizing and ensures tenderness.
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10
Quick release any remaining pressure. Open the lid and add the potatoes and carrots on top of the meat. Do not stir them in; they should sit on top to avoid getting mushy.
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11
Close the lid and pressure cook on High for an additional 10 minutes. Quick release the pressure immediately when finished.
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12
Carefully remove the meat and vegetables to a serving platter. Discard the herb sprigs.
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13
Switch the Instant Pot back to 'Saute'. Whisk the cornstarch slurry into the bubbling liquid. Simmer for 2-3 minutes until thickened into a glossy gravy.
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14
Shred the beef into large chunks and pour the gravy over the meat and vegetables. Garnish with fresh parsley before serving.
💡 Chef's Tips
Always use a Chuck Roast for this recipe; leaner cuts like Round Roast will turn out dry and tough. Never skip the searing step! The Maillard reaction creates the complex flavors that make the gravy taste professional. If you prefer a non-alcoholic version, substitute the red wine with an equal amount of beef broth plus a teaspoon of balsamic vinegar. Cut your vegetables into large chunks. Small pieces will disintegrate during the 10-minute pressure cycle. If the meat isn't 'fork-tender' after the first 60 minutes, put it back in for another 10-15 minutes before adding the vegetables.
🍽️ Serving Suggestions
Serve alongside a thick slice of crusty sourdough bread to mop up the extra gravy. Pair with a bold glass of Cabernet Sauvignon or a dark Stout to complement the rich beef flavors. A simple side of steamed green beans or a crisp Caesar salad provides a fresh contrast to the heavy roast. For an extra indulgent meal, serve the roast and gravy over a bed of creamy polenta or buttery mashed potatoes.