Instant Pot Roast

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  2.5 lbs Beef Chuck Roast
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  6 Garlic(18g)
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  1 tbsp Rosemary, Fresh
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  1 tsp 1 teaspoon kosher salt (plus a few pinches)
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  0.5 tsp ½ teaspoon ground black pepper
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  0.5 cup ½ cup water
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  1 lbs Potato, Red
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  8 oz Tomato Sauce
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  3 tbsp Worcestershire Sauce

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

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  2.5 cup Carrots
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  2 tbsp Cornstarch

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 the kosher salt and black pepper.
2. 2Set the Instant Pot to sauté mode on high heat and let it preheat for 2 minutes. Sear the beef on all sides, about 3–4 minutes per side, until deeply browned on the exterior. Transfer the roast to a plate.
3. 3Keep the Instant Pot on sauté mode, add the minced remaining garlic and cook for 1 minute until fragrant. Pour in the tomato sauce and Worcestershire sauce, stirring to combine and scraping up browned bits from the bottom. Nestle the beef back into the pot and add the water.
4. 4Arrange the red potatoes around the beef and sprinkle with chopped fresh rosemary and a pinch of salt. Lock the lid, set to high pressure for 90 minutes, and allow natural pressure release for 15 minutes before quick-releasing any remaining pressure.
5. 5Carefully open the lid, add the carrots to the pot, stir gently, lock the lid again, and cook on high pressure for 15 minutes. Quick-release the pressure when complete.
6. 6Remove the beef and vegetables with a slotted spoon to a large bowl. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth. Set the Instant Pot to sauté mode, slowly pour in the cornstarch slurry while whisking the cooking juices, and cook for 3–5 minutes over medium-high heat, stirring frequently, until the gravy thickens noticeably and coats the back of a spoon.
7. 7Return the beef and vegetables to the pot, stir gently to coat with gravy, and warm through for 2 minutes on sauté mode.
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.