Ingredients
Equipment
Method
- Set the Instant Pot to the sauté function and select high heat. Heat the olive oil until shimmering. This is crucial for achieving that wonderful sear on the meat.
- Season all sides of the beef chuck roast generously with garlic powder, onion powder, and dried thyme. Press the spices into the meat for maximum flavor.
- Carefully place the roast in the hot oil and sear each side until it’s browned and crispy. This step is key to locking in the juices, so don’t rush it! The meat will not be fully cooked at this stage.
- Once nicely browned, remove the roast from the pot and set it aside. Add the beef broth to the pot, stirring to scrape any browned bits from the bottom—these add incredible flavor!
- Turn off the Instant Pot and place the cooking rack inside. Put the roast back on the rack, then spread the tomato paste evenly over the top.
- Seal the lid and ensure the valve is set to sealed. Set the Instant Pot to Manual mode at high pressure and adjust the timer to 90 minutes. This is where the magic happens!
- Once the cooking time is completed, allow for natural pressure release for about 10 minutes, then perform a manual release to let out any remaining steam.
- Carefully remove the lid and transfer the roast to a cutting board. Let it rest for a few minutes before slicing.
- Serve the roast with the flavorful broth, and enjoy the compliments!
Notes
If you have any leftovers, store them in the broth to keep the meat moist and flavorful. You can also serve this roast on sandwiches or over rice for another delicious meal.