This classic Instant Pot roast beef features carrots, onions and potatoes in a rich and flavorful sauce that can be served over rice or whole-wheat egg noodles. If the roast is loose after trimming, tie it together with kitchen string so it holds its shape while it cooks.
Ingredients
1 (1 1/2 pound) boneless beef chuck roast, trimmed
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
4 medium carrots, peeled and sliced diagonally (1/2-inch)
1 tablespoon tomato paste
2 teaspoons Italian seasoning
2 cloves garlic, minced
1 cup lower-sodium chicken broth
2 tablespoons Worcestershire sauce
1 ½ pounds baby yellow potatoes, scrubbed
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons chopped fresh flat-leaf parsley
Directions
Pat roast dry and sprinkle all sides with 1/2 teaspoon each salt and pepper. Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker, then add the roast. Cook, flipping occasionally, until browned on all sides, about 12 minutes total. Transfer the roast to a plate. Do not wipe the cooker clean.
Add onion and carrots to the cooker; cook, stirring often, until softened, about 5 minutes. Add tomato paste, Italian seasoning and garlic; cook, stirring often, until fragrant, about 1 minute. Add broth and Worcestershire; stir with a wooden spoon, scraping the bottom of the cooker to loosen browned bits. Add potatoes and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on top of the vegetable mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 2 minutes. (It will take 5 to 10 minutes for the cooker to come up to pressure before cooking begins.)
Let the pressure release naturally (the float valve will drop; this will take about 15 minutes) before removing the lid. Transfer the roast to a clean cutting board; let rest for 5 minutes. Slice against the grain into 1/4-inch-thick slices. Arrange the slices on a platter. Using a slotted spoon, transfer the vegetable mixture to the platter.
Whisk cornstarch and water together in a small bowl; whisk the mixture into the liquid in the cooker. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Spoon the sauce over the beef and vegetables. Sprinkle with parsley.
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