Ingredients

The following ingredients have 8 Servings
  • 3-5 pound Chuck Roast (well marbled)
  • 1 TBL Kosher Salt (or to taste)
  • 2 tsp Freshly Ground Black Pepper (or to taste)
  • 1 teaspoon Granulated Onion Powder
  • 2 - 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Butter ((or margarine))
  • 2 large Yellow/Brown Onion (peeled and halved)
  • 6-8 large Carrots (unpeeled and cut into big pieces)
  • 1 pound Yukon Gold Potatoes ( (optional))
  • 1/2 cup Red Wine/Cabernet (optional)
  • 3/4 cup Beef Broth
  • 1 Tablespoon Premium Fish Sauce (optional)
  • 1 Tablespoon Worcestershire Sauce
  • 2 cloves Fresh Garlic (minced)
  • 3 sprigs Fresh Rosemary
  • 3 sprigs Fresh Thyme

Instruction

  • Cut out connective tissues from roast.   Rub the salt, pepper and onion powder into the chuck roast. Set aside.
  • Cut the onions in half and cut the carrots into thirds.
  • Select the Sauté/Browning button and allow the Instant Pot to heat fully.
  • Once hot, add 2 Tablespoons oil (and butter if using). The butter (or margarine) adds a bit of richness to the dish.
  • Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
  • Add the carrots to the pressure cooker cooking pot and sauté them until lightly browned, about 2-5 minutes.  Remove the carrots to the plate with the onions for use later.
  • If needed, add a little more oil to the cooking pot.
  • Place the chuck roast in the cooking pot and sear it for about a minute on all sides until it is nice and brown. Remove the chuck roast to a plate.
  • Toss in minced garlic and give it a mix around.
  • Pour in the red wine and deglaze the cooking pot by scraping the bottom with a spatula or whisk so that nothing is stuck to the bottom of the pot.
  • Place the chuck roast back into the cooking pot and add the beef stock, fish sauce and Worcestershire sauce.
  • Place the fresh herbs into the liquid. If you do not have fresh herbs, add 1 teaspoon of dried thyme and dried rosemary instead.
  • Lock on lid and close the pressure Valve.  Cook on high pressure (most machines default to high) for 50 minutes. 
  • When beep is heard, wait 10 minutes and then release the rest of the pressure.