Ingredients
Scale
- 1 3-5 pound chuck roast
- 2 tablespoons avocado oil or neutral oil
- 3 cloves garlic
- 1 tablespoon fresh thyme
- 4 ounces butter
- ½ onion sliced
- ½ cup beef broth
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 pound potatoes cubed
- 1 pound carrots sliced into 1" pieces
- ¼ cup water
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cut the chuck roast into three equal pieces and dry each completely with paper towels.
- Heat a large skillet over medium-high heat until very hot. Sear each piece of roast on all sides until browned, about 2-3 minutes each side.
- Transfer the browned roast pieces to your Instant Pot and season with salt, pepper, and garlic powder.
- In the same skillet, reduce heat to medium and melt the butter. Add the sliced onion, garlic, and thyme, stirring to coat. Cook for 1-2 minutes until onion softens and garlic is fragrant.
- Pour the onion mixture over the beef in the Instant Pot and add beef broth, ensuring the liquid comes halfway up the meat.
- Seal the Instant Pot lid, set the valve to sealing, and cook on high pressure for 1 hour and 20 minutes. Allow natural pressure release for 15-20 minutes.
Notes
For best results, ensure all meat pieces are well-browned to enhance the flavor.
Letting the pressure release naturally helps keep the roast moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 1200mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 126mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.