3 pounds boneless beef chuck roast
1 tsp Kosher salt
½ tsp black pepper
1 tbsp olive oil
1 large coarsely chopped onion
4 cloves minced garlic
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 ½ cups low sodium beef broth
1 tsp dried thyme
6 medium carrots cut into 1-inch pieces
1.5 pounds whole baby potatoes
Cut the beef chuck roast in half.
Sprinkle the salt and pepper on all sides of the beef.
Saute olive oil until hot.
Place the seasoned beef in the pot and brown on both sides, about 4 minutes per side. After browning the beef on both sides transfer it to a clean plate.
While still in saute mode, add the onion to the pot. Cook until softened stirring often. Stir in the garlic and press cancel to turn off the Instant Pot.
Add the tomato paste, Worcestershire sauce and beef broth. Stir well.
Place the beef back in the pot. Add the thyme.
Cook on Manual/Pressure Cook, high pressure, for 60 minutes. Natural release for 10 minutes and then quick release.
Open the Instant Pot and add the carrots and potatoes on top of the beef. Pressure cook for 5 minutes more on high pressure, natural release for 10 minutes then quick release.
Remove the beef and vegetables from the Instant Pot. Use two forks to shred the roast into chunks.