– 2 ½ to 3- pound boneless chuck roast cut in half – 6 cloves garlic divided – 2 long sprigs fresh rosemary cut into thirds (or 3 shorter sprigs cut in half) – 1 tablespoon chopped fresh rosemary – 1 teaspoon kosher salt plus a few pinches – ½ teaspoon ground black pepper – 1/2 cup water – 1 pound baby red potatoes scrubbed and left whole – 1 (8-ounce) can tomato sauce* – 3 tablespoons Worcestershire sauce – 2 1/2 cups baby carrots** see note – 2 tablespoons cornstarch plus 2 tablespoons water to create a slurry
Dry and cut slits in the roast. Stuff garlic and rosemary into the slits. Season with salt and pepper. Add the water and beef to the bottom of the pot.
VIEW MORE
Place the potatoes, garlic, rosemary, and salt on top of the beef.
VIEW MORE
Add the tomato sauce and Worcestershire. Cook on HIGH pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
VIEW MORE
Add the carrots. Cook on HIGH for 5 minutes more, then let the pressure release naturally for 10 minutes. Quick release any remaining pressure. Remove the meat, vegetables, and any large pieces of fat from the pot.
VIEW MORE
With the Instant Pot off, whisk the corn starch slurry into the cooking juices. Turn the Instant Pot to its sauté function and stir. Add beef and vegetables back in.
VIEW MORE