Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3 pound chuck roast
  • salt and pepper to taste
  • 1/2 cup onion (chopped)
  • 1 tablespoon minced garlic
  • 1/4 cup red wine
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 2 pounds small potatoes (whole or halved)
  • 1 pound carrots (peeled, halved and cut into 2 inch pieces)
  • 2 tablespoons corn starch
  • 2 tablespoons chopped parsley

Instruction

  • Turn the Instant Pot to saute mode. Season the roast generously all over with salt and pepper.
  • Add the olive oil to the pot, then place the meat in the pot. Cook for 4-5 minutes per side or until browned.
  • Remove the meat from the pot and cover to keep warm.
  • Add the onion to the pot and cook for 4-5 minutes or until tender. Add the garlic and cook for 30 seconds.
  • Season the vegetables with salt and pepper to taste.
  • Pour the wine into the pot; let it simmer for 2-3 minutes.
  • Add the beef broth, tomato paste, Worcestershire sauce, Italian seasoning, bay leaf and smoked paprika to the pot. Stir to combine.
  • Place the roast back into the pot. Seal the pot, then set it to manual high pressure for 45 minutes.
  • Manually release the pressure, then add the carrots and potatoes to the pot, along with salt and pepper to taste.
  • Seal the pot again, then set it to manual high pressure for 15 minutes more.
  • Let the pressure release naturally for 10 minutes, then manually release the pressure.
  • Remove the meat and vegetables from the pot and arrange on a platter. Shred the meat with two forks.
  • Discard the bay leaf from the pot, then turn the pot to saute mode and bring the liquid to a simmer.
  • Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the Instant Pot. Bring to a boil and cook for 1 minute or until gravy has just thickened.
  • Pour the gravy over the meat and vegetables. Sprinkle with parsley, then serve.