The Greatest Instant Pot Roast Ever
Ingredients:
- 3 pounds of roast beef chuck
- One tablespoon of olive oil
- To taste, add salt and pepper.
- One sliced onion
- Peel and cut six carrots into 1-inch chunks.
- One tablespoon of tomato paste
- 4 minced garlic cloves
- 1. Beef broth
- Worcestershire sauce, 1 tablespoon
- Four fresh thyme sprigs
- Whole baby potatoes, 1 ⅕ pound
- Two tablespoons of cornstarch
Getting ready:
- Add the olive oil and set the Instant Pot to the sauté setting.
- After halving the chuck roast, generously season each side with salt & pepper to taste.
- After the Instant Pot has heated up, add the steak and sear it for four minutes on each side.
- After taking the beef out of the Instant Pot, add the onion. After the onion has started to soften, turn off the Instant Pot.
- After adding the garlic to the Instant Pot, stir in the tomato paste, stock, and Worcestershire sauce. Mix thoroughly.
- Put the steak back in the Instant Pot and add the fresh thyme sprigs.
- Make sure the Instant Pot’s release valve is in the sealing position before closing the cover.
- For 60 minutes, set the Instant Pot to cook on manual. After the cook time is over, let the Instant Pot do a gentle release for ten minutes. Then, to relieve any remaining pressure, turn the release valve to the venting position.
- After taking off the lid, arrange the carrots and potatoes over the beef. Set the Instant Pot to manual for ten minutes and close the lid once again, making sure the release valve is back to sealing. Once more, after the cook time is over, let the Instant Pot release naturally for ten minutes. Then, move the release valve to the venting position to release the extra pressure.
- Remove the beef and thyme sprigs from the Instant Pot after taking the cover off once again. Before adding the steak back to the pot, shred it and throw away the thyme sprigs.
- Pour the cornstarch into the saucepan with a little water if you want to thicken the liquid in the pot roast. Mix to blend, then let it thicken.
- Have fun!