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Export 13 ingredients for grocery delivery
Step 1
Bring chuck roast to room temperature, then season well with salt and pepper.
Step 2
Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.
Step 3
Add 1 onion and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.
Step 4
Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.
Step 5
Add roast, then add enough broth so that the roast is just barely covered.
Step 6
Lock lid and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).
Step 7
Carefully remove roast and set aside to rest.
Step 8
Using a fine mesh strainer, pour liquid into separate container, then return to pot. Discard aromatics.
Step 9
Add sliced onion, carrots, and potatoes to pot and close lid.
Step 10
Lock lid and cook for 4 minutes at high pressure, then quick-release pressure.
Step 11
Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, open lid, switch to sauté setting, and add cornstarch slurry to pot. Cook until desired consistency is achieved (2-3 minutes).
Step 12
Return roast to pot and pull apart meat as much as you like.
Step 13
Serve together and enjoy!
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