Instant Pot Roast Fall Apart Tender With Potatoes And Carrots

Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper. Prepare your vegetables: chop the onion, mince the garlic, and cut the potatoes and carrots into large, uniform pieces. Set the potatoes and carrots aside for later.

Set the Instant Pot to "Sauté" on high until it reads "Hot." Add the oil. Carefully place the seasoned roast in the hot pot and sear, undisturbed, for 4-5 minutes per side until a deep brown crust forms. Use tongs to sear all sides, including the edges. Remove the seared roast and set it on a plate.

Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant. Pour in about 1/2 cup of the beef broth. Use a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot. Press "Cancel" to turn off the Sauté function.

Return the seared roast to the pot. Pour the remaining beef broth over the roast. Add the dried thyme, rosemary, and bay leaves. Secure the lid, set the steam valve to "Sealing." Select "Pressure Cook" (or "Manual") and set the timer to 60 minutes on high pressure for a 3 lb roast (add 15-20 minutes per additional pound). Once the cooking cycle is complete, let the pressure release naturally for at least 15 minutes. Then, you can manually release any remaining pressure.

Carefully remove the tender roast from the pot and place it on a cutting board or serving dish. Tent with foil to keep warm. Remove the bay leaves. Add the prepared potatoes and carrots to the cooking liquid in the pot. Secure the lid, set the valve to "Sealing." Select "Pressure Cook" (or "Manual") and set the timer to 5 minutes on high pressure. When the timer beeps, perform a Quick Release by carefully moving the valve to "Venting."

Remove the cooked vegetables from the pot. Set the Instant Pot to "Sauté" on high. In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of cold water to create a slurry. Once the liquid in the pot is simmering, slowly whisk in the cornstarch slurry. Continue to simmer, stirring constantly, for 2-3 minutes until the gravy has thickened to your desired consistency. Serve the shredded pot roast with the vegetables and drizzle generously with the hot gravy.