Ingredients:

  • 3 lbs beef chuck roast, well-marbled
  • 2 tbsp avocado oil
  • 1 large yellow onion, cut into thick wedges
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 pkt onion soup mix
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 lb baby Yukon Gold potatoes, kept whole
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Set the Instant Pot to 'Sauté' on High. Pat the beef roast completely dry with paper towels and season aggressively with salt and pepper.
  2. Add avocado oil to the pot. Once shimmering, sear the beef for 6–8 minutes per side until a deep, dark mahogany crust forms. Remove meat and set aside.
  3. Add the onion wedges to the rendered fat and cook until the edges are charred. Stir in smashed garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Pour in ½ cup of the beef broth. Use a wooden spoon to scrape all the brown bits (fond) from the bottom of the pot to prevent a 'Burn' notice.
  5. Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, onion soup mix, rosemary, and thyme. Lock the lid and set to High Pressure for 60 minutes.
  6. Once the timer ends, allow a natural pressure release for 15 minutes before venting any remaining steam.
  7. Open the lid and add the potatoes and carrots. Lock the lid again and cook on High Pressure for an additional 3-5 minutes, followed by a quick release.
  8. Remove the meat and vegetables to a platter. Whisk cornstarch and cold water together, then stir the slurry into the bubbling liquid using the Sauté function until thickened into a gravy.