▢ 3 pounds beef roast chuck is a great choice
▢ 2 tablespoons olive oil
▢ 1 onion diced
▢ ½ cup red wine
▢ 1 pound baby potatoes
▢ 3 carrots sliced into 2″ pieces
▢ 1 stalk celery chopped into 1″ pieces
▢ 2 sprigs fresh rosemary or 1 teaspoon dry
▢ 2 cloves garlic
▢ 2 cups beef broth
▢ 2 tablespoons tomato paste
▢ 1 bay leaf
▢ ½ cup broth or water, or as needed
▢ 3 tablespoons cornstarch
Cut roast into large 3 to 4″ chunks. Season generously with salt & pepper.
Add olive oil to the Instant Pot and turn on to saute. Sear beef in batches to brown, about 4 minutes per side.
Remove beef and add onions to the Instant Pot (you can add a bit more oil if needed). Cook 2-3 minutes to soften.
Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits (to avoid a burn notice).
Add remaining ingredients and mix well. Add browned beef and stir.
Cook on high pressure for 45 minutes. Natural release 15 minutes.
Using a slotted spoon, remove beef and vegetables and set on a plate to rest. Discard bay leaf.
Combine broth and cornstarch in a mason jar and shake very well until smooth. Turn the broth in the Instant Pot onto saute to bring to a boil. Whisk in cornstarch and cook until thickened and bubbly, add additional cornstarch as necessary. Season with salt and pepper.
Serve gravy over pot roast.