Ingredients:

  • 3 lbs Boneless Beef Chuck Roast, trimmed
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, roughly chopped
  • 3 medium Carrots, roughly chopped
  • 2 stalks Celery Stalks, roughly chopped
  • 4 cloves Garlic Cloves, minced
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (e.g., Merlot or Cabernet)
  • 4 cups Beef Stock (Low Sodium)
  • 4 sprigs Fresh Thyme Sprigs
  • 2 large Bay Leaves, dried
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Cornstarch (Cornflour)
  • 3 Tbsp Cold Water
  • 1 Tbsp Unsalted Butter (optional)

Instructions:

  1. Prep the Meat: Pat the chuck roast completely dry with paper towels. Season generously all over with the salt and pepper.
  2. Heat Oil & Sear: Set the pressure cooker to the 'Sauté' function (High). Add oil. Once shimmering, sear the roast on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the roast and set aside.
  3. Sauté Aromatics: Add the onion, carrots, and celery to the pot. Sauté until softened and lightly browned (5-7 minutes). Add the garlic and tomato paste; cook for 1 minute until fragrant.
  4. Deglaze: Pour the red wine (if using) into the pot. Scrape the bottom vigorously with a wooden spoon to lift any browned bits, which is critical for flavour and prevents a 'Burn' warning. Reduce the wine slightly.
  5. Assemble the Pot: Pour in the beef stock and Worcestershire sauce. Add the thyme sprigs and bay leaves. Place the seared roast back into the liquid (it does not need to be fully submerged).
  6. Cook Under Pressure: Secure the lid and ensure the vent is sealed. Cook on High Pressure (Manual/Pressure Cook setting) for 60 minutes.
  7. Natural Release: Once the cooking cycle is complete, turn the machine off and allow the pressure to release naturally for at least 15 minutes. Then, manually release any remaining pressure.
  8. Rest the Meat: Carefully remove the roast from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 minutes.
  9. Strain the Liquid: Remove the bay leaves and thyme stems. Carefully strain the remaining liquid (the jus) through a fine-mesh sieve into a saucepan or heat-safe bowl, discarding the spent vegetables.
  10. Thicken the Gravy: Return the liquid to the pot (using the 'Sauté' function) or the saucepan and bring to a simmer. Whisk together the cold water and cornstarch to form a slurry. Whisk the slurry into the simmering liquid and cook until the gravy thickens to your desired consistency (about 2-3 minutes). Stir in the butter if using. Taste and adjust seasoning.
  11. Serve: Shred or slice the rested pot roast. Serve immediately smothered in the rich gravy.