Scale

4 pounds chuck roast

2 tbsp olive oil

1 small onion, chopped

1 medium carrot, sliced

1 celery stalk, sliced

½ cup white mushrooms, sliced

3 garlic cloves, minced

1 tbsp tomato paste

1 cup red wine

2 cups beef or chicken stock

½ tsp dried thyme

1 bay leaf

1 tsp xanthan gum

salt and black pepper to taste

2 tbsp chopped fresh parsley chopped

Season the roast with salt and black pepper.
Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the roast and brown 4-5 minutes per side.
Remove the roast from the Instant Pot.
Add the onion and cook, stirring occasionally, 2-3 minutes.
Add the garlic and cook for 30 seconds.
Add the stock and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
Add the tomato paste, red wine and stir to combine.
Press the CANCEL button.
Stir in the bay leaf, thyme, celery, mushrooms and carrots.
Season with salt and black peeper to taste.
Add the beef to the pot.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 80 minutes (see Note*).
When finished cooking, release pressure naturally according to manufacturer’s directions.
Open the lid.
Remove the beef from the Instant pot.
Discard the bay leaf and vegetables.
In a small bowl or a glass, combine the xanthan gum and 2 tablespoon of hot water.
Press the SAUTE button on the Instant pot.
Add the xanthan gum mixture and stir to combine.
Cook, stirring frequently, until the liquid is thickened into a gravy.
Press the CANCEL button.
Taste and add more salt and black pepper if necessary.
Slice the meat.
Pour the gravy over the meat and garnish with parsley.
Serve with cauliflower mash.

If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 20 minutes.

Find it online: https://misswish.com/instant-pot-chuck-roast