Easy Pot Roast with Gravy (Instant Pot)

Ingredients

• 3-4lb chuck roast
• 1 large yellow onion, chopped small, about 1 1/2 – 2 cups
• 4 whole carrots, cut into 3” sections
• 1 Tbsp. minced garlic, fresh
• Beef stock, enough to cover roast halfway (1-2 cans)
• 2 Tbsp. Worcestershire sauce
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 1 Tbsp. parsley, dried
• 1 tsp. thyme, dried
• 1 Tbsp. olive oil/butter
• 2 Tbsp. corn starch
• 2 Tbsp. water

Directions

1. Coat the chuck roast with 1 tsp of salt on all sides.
2. Set Instant Pot to saute mode and add oil/butter.
3. Once the oil is hot, carefully place roast into the pot, searing on all sides.  Each side should be caramelized.
4. Once seared, remove the meat from the pot and set on a plate to catch any liquid that releases.
5. Add onions and carrots, softening slightly.  Push the “cancel” button to stop the Instant Pot from its current mode.
6. Add garlic and immediately place roast and any liquid that has released from the roast on top.
7. Add Worcestershire sauce, salt, pepper, thyme, and parsley.  Add enough beef stock to fill halfway up the roast.
8. Place the lid on the Instant Pot and seal.  Set cook to “manual” mode for 90 minutes.
9. After 90 minutes release pressure using the natural release method.
10. Carefully remove the lid, and gently remove the roast and set on a serving platter to rest. It should be fall-apart tender.
11. Next, remove the carrots and set aside.
12. To make gravy strain any fat off and place the juice back into the pot. Bring the liquid to a boil on Saute mode.
13. In a small bowl stir together the cornstarch and water until blended.
14. Whisk in the cornstarch slurry into the pot.
15. Reduce the heat to medium and stir occasionally until desired consistency.
16. Taste the gravy for seasoning – add additional salt and or pepper as needed.