Instant Pot Pot Roast

Ingredients

• 3 lb beef chuck roast
• 2 tbsp neutral oil
• 1 onion, quartered
• 4 carrots, cut in chunks
• 1.5 lbs baby potatoes
• 3 cups beef stock
• 2 tbsp tomato paste
• 3 sprigs thyme
• 2 tbsp cornstarch

Instructions

1. 1

   Salt the roast well and brown it hard on all sides using the sauté function, taking the time to get a real crust before anything else goes in.

2. 2

   Stir in the tomato paste and onion for a minute, then pour in the stock and scrape the bottom completely clean so nothing triggers a burn warning.

3. 3

   Add the thyme, lock the lid, and pressure cook on high for sixty minutes, then let the pressure release naturally for at least fifteen.

4. 4

   Add the carrots and potatoes and cook for another five minutes under pressure so they turn tender without disintegrating.

5. 5

   Lift out the meat and vegetables, whisk the cornstarch slurry into the simmering liquid until it thickens, and pour the gravy over everything.