Ingredients

The following ingredients have 6 Servings
  • 3-4 lb chuck roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cloves garlic
  • 1 TBSP Italian seasoning
  • 2 TBSP coconut oil ((or butter))
  • 1 medium onion
  • ¼ cup red wine ((optional))
  • 2 cups beef broth
  • 6 large carrots ((peeled))
  • 4 oz fresh mushrooms ((chopped))
  • ¼ cup red wine
  • 2 TBSP butter
  • ½ tsp thyme

Instruction

  • Cut beef into 2-inch cubes. 
  • Place the meat on a plate, sprinkle evenly with spices, and set aside.
  • Turn the Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
  • Thinly slice the onions and add to the melted butter.  
  • Saute for 4-5 minutes until tender and slightly browned.
  • Deglaze the pan with the red wine, if using.
  • Add the roast pieces in a single layer on top of the onions.
  • Pour the broth over the roast.
  • Put the lid on the Instant pot, lock, and seal.
  • Press cancel to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes, making sure the valve is set to seal.
  • While the roast is cooking, chop the carrots into 1-inch pieces.
  • When the roast is finished, release the pressure by pushing the "cancel" button and then carefully turning the valve to "venting" until the pressure is released. 
  • When pressure releases, remove lid and quickly add the chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
  • When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.