2–3 tbsp (30–45 ml) vegetable or canola oil
4 lb (1.8 kg) chuck roast
Kosher salt & freshly ground black pepper, to taste
1 large yellow onion, chopped
1/ ₃ cup (80 ml) balsamic vinegar
2–3 tbsp (30–45 g) Dijon mustard
2 cups (472 ml) reduced-sodium beef broth
5 sprigs fresh thyme
1 lb (454 g) small baby potatoes, white or red (cut in half or quarters if golf ball–sized or larger)
2 bunches small carrots, with tops, about 1 lb (454 g) (cut off tops leaving a small stub)
Press “Saute” to preheat your Instant Pot and set to “More.” When the word “hot” appears on the display, add enough vegetable oil to coat the bottom of the pot.
Season your chuck roast well with salt and pepper, add it to the Instant Pot and brown it well on all sides. If necessary to fit comfortably in the Instant Pot, cut your roast into 2 to 3 pieces and sear each piece separately. Remove the roast and set aside.
Reduce the heat setting to “Normal.” Add the onions to the drippings in the pot and scrape up any brown bits on the bottom of the pot, adding a little more oil if necessary. Saute the onions until soft, about 3 to 5 minutes. Add the balsamic vinegar and boil it until it’s reduced and slightly syrupy, about 2 to 3 minutes. Stir in the Dijon.
Set the roast on top of the onion. Pour in the beef broth and add the thyme sprigs.
Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 50 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing.”
When the time is up, open the Instant Pot using “Quick Pressure Release” and wait until all the pressure is released before opening. Working quickly, add the potatoes to the pot, followed by the carrots. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the time to 10 minutes of cooking time.
Season with salt and pepper to taste.
This roast gets better with time so don’t be afraid to make extra for leftovers!