Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 yellow onion
  • 3 carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 sprigs rosemary
  • 3 sprigs thyme

Instructions:

  1. Set the Instant Pot to 'Sauté' on high. Add 2 tbsp olive oil and once shimmering, add the beef chuck roast chunks, seasoned with 2 tsp salt and 1 tsp black pepper. Sear each side for 3-5 minutes until a rich brown crust forms. Remove the beef and set aside on a plate.
  2. In the remaining fat, add the diced yellow onion, sliced carrots, and chopped celery. Cook for 5 minutes until the onions become translucent.
  3. Stir in the minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
  4. Pour in 1/2 cup (120 ml) of the beef broth. Use a whisk or wooden spoon to scrape every brown bit (fond) off the bottom of the pot to prevent a 'Burn' notice.
  5. Return the seared beef to the pot and pour in the remaining beef broth. Nestle the rosemary and thyme sprigs on top.
  6. Lock the lid, set the valve to 'Sealing', and select 'Pressure Cook' (High) for 60 minutes.
  7. Allow for a 15-minute natural pressure release before venting the remaining steam.
  8. Remove the beef and herbs. Verify the beef has reached a safe internal temperature of 145°F (63°C) and let it rest for 3 minutes.
  9. Set the pot back to 'Sauté' and simmer the cooking liquid for 10 minutes until it reduces into a glossy, thick sauce.