Prep Time: 15 minutes
Cook Time: 1 hour and 5 minutes
Total Time: 1 hour and 20 minutes
Servings: 4-6
Ingredients:
- 2-3 tbs oil
- ¼ cup balsamic vinegar
- 2 tbs Dijon mustard
- 5-8 sprigs of fresh thyme
- 2 cups reduced-sodium beef broth
- 1 lb small carrots (with cut off tops)
- 1 lb small baby potatoes
- 1 medium yellow onion, chopped
- 3-4 lbs chuck roast
- Salt and pepper to taste
Instructions:
- Start by seasoning the chuck roast generously with salt and pepper on all sides.
- Set your Instant Pot to “Sauté” mode and heat the oil. Once hot, sear the chuck roast on all sides until it’s nicely browned. This will take about 4-5 minutes per side. Remove the roast and set it aside.
- In the same pot, add the onion and saute until soft, about 4-5 minutes.
- Add balsamic vinegar and boil until reduced and sightly syrupy, about another 4-5 minutes.
- Stir in the Dijon mustard.
- Pour in the broth, continuing to stir and deglaze the pot, making sure to scrape up any browned bits from the bottom.
- Return the seared chuck roast to the Instant Pot and add the carrots, baby potatoes, and thyme around the meat.
- Close the Instant Pot lid and set it to “Pressure Cook” on high for 50 minutes.
- Once the cooking time is complete, allow the Instant Pot to release pressure naturally for about 15 minutes, and then use the quick-release method to release any remaining pressure.
- Carefully open the lid and remove the chuck roast, carrots, and potatoes from the Instant Pot.
- If you desire a thicker sauce, return the Instant Pot to “Sauté” mode and reduce the cooking liquid to your preferred consistency.
- Slice the chuck roast and serve it with the carrots, potatoes, and the balsamic-infused sauce. Garnish with fresh thyme leaves, if desired.
