Instant Pot Beef Ragu

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Celery(80g)
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  2 Carrots(122g)
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  28 oz Tomato, Canned, Stewed
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  3.5 lbs Beef Chuck Roast
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  1 cup Low Sodium Beef Broth
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  5 Garlic(15g)
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  2 tsp Allspice, Ground
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  1 tsp Cinnamon, Ground
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  1 tsp 1 teaspoon sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 Thyme, Fresh(2g)
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  2 2 bay leaves

Instructions

1. 1Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 1–2 minutes. Add the diced onion, celery, and carrots; cook, stirring occasionally, until softened and translucent, 5–7 minutes.
2. 2Add the canned stewed tomatoes (break them up by hand as you add them), the beef chuck roast (whole or cut into 3–4 large chunks), the beef broth, minced garlic, ground allspice, ground cinnamon, and fresh thyme. Stir to combine and bring to a gentle simmer.
3. 3Reduce heat to low, cover partially, and simmer for 2–2.5 hours, turning the beef halfway through, until the meat is fork-tender and shreds easily (internal temperature should reach 190°F for optimal tenderness).
4. 4Using tongs or two forks, shred the beef directly in the pot, discarding any large fat pieces. Stir the shredded beef into the sauce.
5. 5Increase heat to medium and simmer uncovered, stirring often, until the sauce thickens slightly, 3–5 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. 6Divide the beef ragu evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating, or cool slightly and freeze for longer storage.