- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 1 to 2 cups of baby carrots
- 1 cup red wine,
- 2 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Directions
Generously salt and pepper the chuck roast.
Heat the olive oil in the Instant Pot on the sauté setting.
Brown the chuck roast on all sides. Remove the chuck roast when its browned and set aside.
Add the fresh rosemary and fresh thyme to the pot to open up the flavors of the herbs.
Add the onions and the carrots to the pot, browning them with the fresh herbs. This should only take a minute or two.
Add the red wine to deglaze the bottom of the pot.
Add in the 2 cups of beef broth
Move the onions and carrots to the side and place the roast back into the pot.
Set the pot for 50 minutes in manual mode, when completed let the steam release naturally.
