Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp Montreal Steak Seasoning
  • 2 tbsp avocado oil
  • 1 cup beef bone broth
  • 0.5 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 large yellow onion, thickly sliced
  • 5 cloves garlic, smashed
  • 1 lb Yukon Gold potatoes, halved
  • 4 large carrots, cut into 2-inch chunks
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Set the Instant Pot to Sauté on high. Season the beef roast generously on all sides with Montreal Steak Seasoning.
  2. Add avocado oil to the pot. Once shimmering, sear the roast for 5–7 minutes per side until a deep mahogany crust forms. Remove the meat and set aside.
  3. Deglaze the pot by adding the red wine, scraping the bottom with a wooden spoon to release the browned bits (fond).
  4. Stir in the beef bone broth, Worcestershire sauce, and soy sauce. Add the sliced onion and smashed garlic.
  5. Place the roast back into the pot along with the rosemary and thyme. Lock the lid and set to High Pressure for 1 hour and 20 minutes.
  6. Manually vent the steam immediately to keep vegetables from shattering. Open the lid and add the potatoes and carrots. Lock the lid and cook on High Pressure for an additional 5 minutes.
  7. Allow a 10-minute natural pressure release before opening. Slice the beef against the grain and serve with the vegetables and gravy.