Pot Roast

Ingredients:

    1 (3-pound) chuck roast, excess fat trimmed
    Kosher salt and freshly ground black pepper, to taste
    1 1/2 tablespoons canola oil
    1 yellow onion, chopped
    3 cloves garlic, minced
    2 tablespoons tomato paste
    1/4 cup dry red wine
    3 cups beef stock
    2 teaspoons Worcestershire sauce
    4 sprigs fresh thyme
    1 sprig fresh rosemary
    2 bay leaves
    1 1/2 pounds baby red potatoes, whole
    4 large carrots, cut diagonally into 2-inch pieces
    2 1/2 tablespoons cornstarch

Directions:

1   Set a 6-qt Instant Pot® to the high saute setting.
2   Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. 
    Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; 
    set aside.
3   Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. 
    Stir in garlic and tomato paste until fragrant, about 1 minute.
4   Stir in red wine, scraping any browned bits from the bottom of the pot.
5   Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves and potatoes. 
    Top with beef. Select manual setting; adjust pressure to high, and set time for 
    45 minutes. When finished cooking, quick-release pressure according to manufacturer’s 
    directions.
6   Add carrots; select manual setting; adjust pressure to high, and set time for 10 minutes. 
    When finished cooking, quick-release pressure according to manufacturer’s directions.
7   Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
8   In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
9   Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring 
    frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add 
    more beef stock as needed until desired consistency is reached.
10  Serve beef, potatoes and carrots with juices immediately.