Instant Pot Roast

• •
  Beef Chuck Roast(1361g)
• •
  Garlic(360g)
• •
  Rosemary, Fresh
• •
  Rosemary, Fresh(15g)
• •
  1 teaspoon kosher salt (plus a few pinches)
• •
  ½ teaspoon ground black pepper
• •
  ½ cup water
• •
  Potato, Red(454g)
• •
  Tomato Sauce
• •
  Worcestershire Sauce(45g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Carrots(600g)
• •
  Cornstarch(30g)

Instructions

1. 1Pat the beef chuck roast dry with paper towels and cut 6 one-inch deep slits into the top. Peel and halve the garlic cloves, then stuff each slit with a garlic half and a sprig of fresh rosemary. Season the roast all over with salt and black pepper.
2. 2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Sear the beef on all sides, about 3–4 minutes per side, until deeply browned. Transfer the roast to a plate.
3. 3Return the pot to medium heat, add the minced remaining garlic and cook for 1 minute until fragrant. Pour in the tomato sauce and Worcestershire sauce, stirring to combine. Nestle the beef back into the pot and add enough water to reach halfway up the sides of the roast.
4. 4Arrange the red potatoes around the beef, sprinkle with chopped fresh rosemary and a pinch of salt. Cover the pot with a lid, reduce heat to low, and simmer for 90 minutes until the beef is fork-tender and potatoes are nearly soft.
5. 5Add the raw carrots to the pot, stir gently, cover again, and simmer over low heat for 15 minutes more until the carrots are tender.
6. 6Remove the beef and vegetables with a slotted spoon to a large bowl, discarding any large fat pieces. In a small bowl, whisk the cornstarch and 2 tablespoons water together until smooth. Turn the pot to medium-high heat, slowly pour in the cornstarch slurry while whisking the cooking juices, and cook for 3–5 minutes, stirring frequently, until the gravy thickens noticeably.
7. 7Return the beef and vegetables to the pot and stir gently to coat with gravy and warm through, about 2 minutes over medium heat.
8. 8Divide the beef, vegetables, and gravy evenly into 6 airtight containers while hot, ensuring each portion contains meat, potatoes, and carrots. Cool to room temperature before sealing and refrigerating.