Ingredients
8
8 servings
- •1 (3 pound) boneless beef chuck roast
- •salt and ground black pepper to taste
- •1 tablespoon olive oil, or to taste
- •¼ medium onion, diced
- •4 medium mushrooms, sliced
- •¾ cup Merlot wine
- •1 tablespoon tomato paste
- •2 cloves garlic, minced
- •½ teaspoon ground thyme
- •1 cup beef broth
- •3 medium red potatoes, cut into chunks
- •4 medium carrots, cut into chunks
- •½ cup celery slices
- •1 tablespoon all-purpose flour, or as needed
Instructions
- Pat roast dry and season liberally with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
- Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
- Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
- Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.
Nutritional Facts
Per 8 servings
- Calories: 372
- Carbohydrate: 19g
- Fat: 21g
- Fiber: 3g
- Protein: 23g
- Sugar: 3g
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