Ingredients
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon black pepper
3 lb beef chuck roast cut into 1lb chunks
2 tablespoons canola oil
1 medium onion (finely chopped)
3 garlic cloves (finely minced)
2 cups low sodium beef broth
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 1/2 lb Creamer potatoes (or baby potatoes) whole
3 large carrots peeled and cut into thick slices
1 tablespoon ketchup (or honey)
2 tablespoons corn starch
2 tablespoons water
Instructions
In a small bowl, stir together some seasoning salt, garlic powder, dried parsley, onion powder, and pepper. Rub this blend all over your roast, make sure it’s nicely coated. We’re building flavor from the start!
Turn your Instant Pot to the Sauté setting and wait for it to say HOT. Add a bit of oil, then place the roast in, don’t touch it for 2–3 minutes. It should release easily when it’s ready to flip. If needed, add a little more oil and work in batches to get all the pieces browned. Once everything’s got a nice crust, take the meat out and set it aside.
Toss in the chopped onion and cook, stirring occasionally, until softened. If the pot looks dry, just splash in a little more oil. Stir in the garlic and let it cook for about a minute, just until fragrant (don’t let it burn!).
Now pour in your broth, a splash of vinegar, tomato paste, and Worcestershire sauce. Use a wooden spoon to scrape up any brown bits stuck to the bottom, that’s pure flavor and keeps you from getting the dreaded burn notice later. Give everything a good stir.
Add the seared roast back to the pot, pop the lid on, and turn the valve to Sealing. Hit Manual or Pressure Cook and set it for 65 minutes on high (or 90–100 minutes if your roast is frozen solid). Then sit back and let the Instant Pot do its thing.
Once the cook time is up, turn the Instant Pot off and let it release pressure naturally, this takes about 10–15 minutes. It’s the key to keeping the roast juicy and fork-tender. When the pin drops, open the lid.
Carefully take the roast out and let it rest, covered, on a plate. Toss the potatoes and carrots into the pot, seal the lid again, and set it to cook for just 3 minutes on high pressure.
While the veggies cook, shred the beef using two forks (or your hands if it’s cool enough). Keep it warm while you finish things up.
Once the veggies are done, let the pressure release naturally for 5 minutes, then carefully quick release the rest. Remove the potatoes and carrots and plate them up with the roast.
Want to give the gravy a little kick? Stir in a spoonful of ketchup—it adds a nice tangy contrast to all that savory richness. If you want it thicker, whisk together a little cornstarch and cold water, then stir it into the pot.
Turn the Instant Pot back to Sauté and let the gravy simmer, stirring often, until it thickens to your liking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American