 meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.){kind=link}
Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.
INGREDIENTS
- 3 lbs beef chuck roast
- kosher salt
- freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/2 cup red wine
- 3 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 lb baby potatoes halved
- 4 medium carrots peeled and sliced on the bias
INSTRUCTIONS
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Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
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When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
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Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
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Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
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Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
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Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
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Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
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Slice roast against grain.