- Season and Sear the Beef:
- Season the beef chuck roast with salt and pepper. Set the Instant Pot to “Sauté” mode, add olive oil, and sear the beef on all sides until browned. Remove the beef from the Instant Pot and set aside.
- Sauté Onions and Garlic:
- In the same Instant Pot, add chopped onions and minced garlic. Sauté until the onions are softened.
- Deglaze:
- If using red wine, pour it into the Instant Pot and deglaze the bottom by scraping up any browned bits.
- Add Beef and Broth:
- Place the seared beef back into the Instant Pot. Pour in beef broth until the beef is almost covered.
- Add Vegetables and Herbs:
- Add carrots, potatoes, rosemary, thyme, and bay leaves to the Instant Pot.
- Pressure Cook:
- Close the Instant Pot lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for about 60-75 minutes, depending on the size of the roast and your desired tenderness.
- Natural Release:
- Allow the Instant Pot to naturally release pressure for 10-15 minutes before switching the valve to “Venting” to release any remaining pressure.
- Check for Doneness:
- Check the doneness of the roast and vegetables. The meat should be tender and easily shred with a fork.
- Serve:
- Discard the bay leaves and herb sprigs. Slice or shred the beef, and serve it with the vegetables. You can also use the cooking liquid as a flavorful gravy.
Enjoy your delicious Instant Pot Roast with beef, potatoes, carrots, and aromatic herbs! Adjust the seasoning and cooking time based on your preferences and the size of your Instant Pot.