Ingredients
– 1.5 kg chuck roast
– 490 ml beef broth
– 2 cups carrots, cut into chunks
– 2 cups potatoes, diced
– 1 onion, chopped
– 4 garlic cloves, minced
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
Method
1. Season the chuck roast with salt and black pepper on both sides.
2. Set the Instant Pot to the sauté function and add a bit of oil. Once hot, brown the roast for about 4 minutes on each side.
3. Remove the roast and add the onions, garlic, and tomato paste. Cook for 2 minutes, stirring occasionally.
4. Pour in the beef broth, then add the roast back in. Layer the carrots and potatoes on top, followed by the thyme.
5. Close the lid and seal the pot. Cook on high pressure for 60 minutes, then let the pressure release naturally.
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