Instant Pot Pot Roast

INGREDIENTS:

3-4 pound chuck roast excess fat trimmed

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon vegetable oil or olive oil

1 medium yellow onion diced

2 cups beef broth or beef stock

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

1 pound baby potatoes halved

3 large carrots peeled and cut into thick chunks

For The Corn Starch Slurry:

3 tablespoons corn starch mixed with 3 tablespoons of cold water

DIRECTIONS:

Cut the beef into 3 (1lb) portions.

Season the beef with salt and pepper.

Set the Instant Pot at SAUTE setting, when the message HOT is displayed. Add the oil, and sear the roast on all sides (2-3 minutes per side).

Remove the roast from the pot, and add the onion. Cook until it’s translucent.

Deglaze the pot with beef stock, and scrape off any bits stuck to the bottom of the pot with a wooden spoon. Switch off the SAUTE setting.

Add the tomato paste, Worcestershire sauce, rosemary, thyme and bay leaves. Give everything a quick stir, and add the roast back in …