Ingredients:
- 3-4 lb (1.4-1.8 kg) Chuck Roast
- 2 tbsp (30 ml) Olive Oil or Vegetable Oil
- 1 tsp (5 ml) Salt
- 1/2 tsp (2.5 ml) Black Pepper
- 1 large Onion, chopped (approx. 1 cup / 150g)
- 2 cloves Garlic, minced
- 1 tbsp (15 ml) Tomato Paste
- 1 cup (240 ml) Beef Broth
- 1/2 cup (120 ml) Dry Red Wine (optional)
- 1 tbsp (15 ml) Worcestershire Sauce
- 1 tsp (5 ml) Dried Thyme
- 1 tsp (5 ml) Dried Rosemary
- 1.5 lb (680 g) Russet Potatoes, peeled and cut into 1-inch chunks
- 1 lb (450 g) Carrots, peeled and cut into 1-inch pieces
- 1 lb (450 g) Celery, cut into 1-inch pieces
- 2 tbsp (30 ml) Cornstarch (optional, for gravy)
- 2 tbsp (30 ml) Cold Water (optional, for gravy)
Instructions:
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat oil in a large skillet (or the Instant Pot on 'Sauté' if possible). Sear the roast on all sides until browned (3-4 minutes per side). Remove and set aside.
- Add the chopped onion to the skillet (or Instant Pot). Cook until softened, about 5 minutes. Add minced garlic and tomato paste; cook for another minute until fragrant.
- Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce, thyme, and rosemary.
- Place the potatoes, carrots, and celery in the bottom of the Instant Pot. Top with the seared roast.
- Cover the Instant Pot with the slow cooker lid. Cook on low for 6-8 hours, or on high for 4-5 hours, until the roast is fork-tender and the vegetables are soft.
- Remove the roast and vegetables from the Instant Pot. Set aside and keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan.
- Whisk together cornstarch and cold water to create a slurry (if making gravy). Bring the strained cooking liquid to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the gravy thickens.
- Slice the pot roast against the grain. Serve with the cooked vegetables and gravy.