Ingredients

The following ingredients have 6 Servings
  • 2-3 lbs Chuck Roast, (cut in two equal pieces)
  • 1 ½ teaspoons Kosher Salt ((or any coarse salt) divided)
  • ½ teaspoon Black Pepper
  • 2 teaspoons Steak Seasoning ((Montreal, etc.))
  • 2 Tablespoons Vegetable Oil
  • 1 cup Beef or Chicken Broth
  • ½ cup V8 Juice
  • 1 teaspoon Liquid Smoke ((this will not make it too smoky, only add some flavor))
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons Garlic Powder
  • 1 Yellow Onion, (chopped in 2" pieces)
  • 1 Bay Leaf
  • 5 Sprigs of Thyme ((or 1 tsp dried))
  • 3 Large Carrots (cut in thirds (or large chunks))
  • 3 Ribs of Celery, (cut in large pieces)
  • 5 or 6 small Potatoes ((leave whole))
  • ⅓ cup All Purpose Flour
  • 4 Tablespoon Butter
  • 1 Pinch of Salt ((or to taste))

Instruction

  • Season both sides of the roast with 1 tsp salt, the pepper, and steak seasoning. Set aside.
  • Set Instant Pot to Sauté mode. When the display reads "Hot" add the vegetable oil.
  • Place the roast into the pot and let it brown for 8 minutes. Then flip it and brown on the other side for 8 minutes. Try to brown the edges, too (It is important to let it brown for the full 8 minutes without moving it before flipping it over). This step not only improves the flavor, but reduces the pressure cooking time.
  • While the roast is browning, prepare your vegetables and the sauce.
  • Mix the broth, V8 juice, Worcestershire, and liquid smoke together. Then stir in the garlic powder and the remaining 1/2 tsp of salt. Set aside.
  • Remove roast and set on a plate.
  • Add the onion and cook for a couple of minutes, stirring frequently.
  • Pour in the broth mixture. Stir, scraping up the brown bits from the bottom of the pot.
  • Add the bay leaf and thyme. Let contents come to a simmer.
  • Put the roast back in the pot.
  • Add the celery, carrots, and potatoes** (See note if you want firmer vegetables).
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Cancel/Keep Warm button to cancel the Sauté mode.
  • Press Manual (or Pressure Cook) and use the +/ - buttons to set the time to 60 minutes - for a 2 to 3 lb roast. High Pressure. (if your roast is more than 2" thick, add 15 minutes).It can take the pot several minutes to get to pressure. That's normal.
  • When the cook cycle ends, let the pot naturally release the pressure for 15- 20 minutes. Then manually release any remaining steam.
  • When the pin in the lid drops, open the lid facing it away from your face. Turn off the Instant Pot.
  • Remove the roast and vegetables to a platter to rest while you make the gravy. It is fine to leave the onions in the liquid.
  • If your roast is not as tender as you'd like, put it back in for 15 minutes. Keep the veggies in a covered dish.