Ingredients

The following ingredients have 8 Servings
  • 3 lb chuck roast beef (not frozen)
  • salt & pepper (to taste)
  • 2 tablespoons olive oil
  • 1 large onion (sliced)
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon Montreal Steak Spice
  • 2 bay leaves
  • 2 1/2 cups chicken broth (low-sodium)
  • 1 tablespoon soy sauce
  • 2 tablespoons red wine
  • 8 oz mushrooms (quartered)
  • 2 carrots (chopped)
  • 1-2 lb golden baby potatoes
  • 5 tablespoons cornstarch (mixed with 5 tablespoons of cold water)

Instruction

  • First pat dry chuck roast beef with paper towels, and season with salt and pepper on both salt. Then turn Instant Pot on saute mode and preheat 2 tablespoons of olive oil.
  • Add chuck roast and saute until brown color, about 8 minutes per side.
  • After, remove steak onto a plate, then add 1 sliced onion and saute until softened about 5 minutes. Next add 3 finely chopped garlic cloves, 1 tablespoon of Montreal Steak Spice, 2 bay leaves and saute for 1 minute.
  • Pour in 2 1/2 cups of chicken broth, 1 tablespoon of soy sauce, 2 tablespoons of red wine, taste and season with salt and pepper, if needed. Return steak back into the Instant Pot. Cover with a lid and select Meat/Stew Mode cook at High Pressure for 45 minutes then Natural Release for 25 minutes.
  • Open the lid and remove steak onto a plate or onto a wooden cutting board, slice it and cover with foil paper.
  • Meanwhile, into the pot add vegetables - 8 oz of quartered mushrooms, 2 chopped carrots and 1-2 lb of baby golden potatoes. Cover the lid and cook on high pressure for 5 minutes then quick release the pressure. Transfer cooked vegetables onto a large serving plate and top it off with sliced beef roast. After turn Instant Pot on saute mode.
  • In a small dish mix 5 tablespoons of cornstarch with 5 tablespoons of cold water, then pour it into the Instant Pot with broth. Bring it to a boil and cook for 1 minute. Pour gravy over beef roast with vegetables and garnish with finely chopped parsley. Enjoy!