Ingredients:

  • 8 kg (4 lb) Boneless Beef Chuck Roast, trimmed of large fat pieces and cut into 2-inch (5 cm) chunks
  • 3 Tbsp (45 ml) Vegetable Oil (or high-heat oil like canola/rapeseed)
  • 2 tsp (10 g) Coarse Sea Salt
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 g) All-Purpose Flour (optional, for light dusting)
  • 1 large (200 g) Yellow Onion, roughly diced
  • 2 medium (150 g) Carrots, peeled and roughly chopped
  • 4 cloves (20 g) Garlic, minced
  • 2 Tbsp (30 g) Tomato Paste (concentrated)
  • 1 cup (240 ml) Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
  • 3 cups (720 ml) Beef Stock, low sodium
  • 2 Bay Leaves (dried)
  • 4 sprigs Fresh Thyme
  • 1 Tbsp (15 g) Unsalted Butter, cold (optional, for finishing)
  • 1 Tbsp (15 g) Cornstarch (Maizena) mixed with 2 Tbsp (30 ml) cold water (slurry) (optional, for finishing)

Instructions:

  1. Prep Meat: Pat the beef chunks very dry, then season liberally with salt and pepper. Lightly dust with flour (if using).
  2. Heat Pot: Select the Sauté function on the Instant Pot (Normal setting). Add the oil. Wait until the display reads Hot.
  3. Sear: Working in batches, sear the beef chunks on all sides until deep golden brown. Do not crowd the pot. Remove the seared beef to a clean plate and reserve.
  4. Sauté Aromatics: Add the onions and carrots to the Instant Pot. Sauté for 5–7 minutes until softened, scraping up any browned bits (fond) from the base of the pot.
  5. Add Garlic & Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
  6. Deglaze: Pour the red wine into the pot. Bring to a simmer and aggressively scrape the bottom with a wooden spoon to remove all stuck-on bits (crucial to prevent the Burn error). Reduce the liquid by about half.
  7. Add Stock & Seal: Pour in the beef stock. Add the reserved seared beef, bay leaves, and thyme sprigs. Secure the lid, ensuring the venting knob is set to Sealing.
  8. Pressure Cook: Select the Manual/Pressure Cook function and set the time for 60 minutes on High Pressure.
  9. Natural Release: Once the timer finishes, allow the pressure to release naturally (NPR) for 15 minutes. After 15 minutes, manually release any remaining pressure (Quick Release – QR).
  10. Shred: Remove the lid. The meat should be fork-tender. Remove the beef pieces and shred using two forks. Discard the bay leaves and thyme stems. Keep beef warm.
  11. Finish Sauce: Select the Sauté function again (Low setting). Bring the braising liquid to a simmer, skimming excess fat. If a thicker gravy is desired, stir in the cornstarch slurry and simmer for 2–3 minutes until the sauce thickens. Stir in cold butter for an extra glossy finish (optional).
  12. Combine: Return the shredded beef to the thickened gravy. Stir to coat thoroughly. Taste and adjust seasoning (salt and pepper).