INSTANT POT ROAST BEEF RECIPE RECIPES

Steps:

• Sprinkle the chuck roast generously all over with salt and pepper. Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot, add the beef and cook until deeply browned on both sides, about 5 minutes per side. Remove the beef from the pot, add the tomato paste and garlic and stir to combine. Add the flour and stir to make a paste. Whisk in the red wine until well combined and bring to a boil. Cook until slightly thickened, about 3 minutes.
• Add the broth, potatoes, carrots, celery, rosemary, thyme, 1 tablespoon salt and a large pinch of pepper. Nestle the beef on top and place the onions on top or around the beef, wherever they fit best. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes. 
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Allow the beef to sit in the sauce, uncovered, for 10 minutes. 
• Remove the herbs from the sauce and transfer the meat to a cutting board. Slice against the grain and put on to a large rimmed serving platter. Top with the sauce and vegetables. 

Steps:

• Season the beef pieces with the salt and pepper.
• Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
• Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
• Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
• Turn off heat and add the remaining ingredients.
• Return the beef and any accumulated juices back to the pot.
• Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
• Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
• Open the lid and remove the meat to a large shallow dish. Set aside.
• Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
• Return the strained liquid to the pot. (Discard the solids.)
• Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
• While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
• Serve moistened with sauce.