Take your chuck roast out of the fridge and let it sit at room temp for 30-45 minutes. **Only if you have time, this step is not totally necessary.This is called tempering your beef and will create a more beautiful crust on the outside and help it cook more evenly.
Turn the Instant Pot Sauté Function on and add 2 tablespoon oil. Let the Instant Pot heat up for approx. 5 minutes or until it registers “Hot”.
Meanwhile, pat the chuck roast dry with a paper towels. Mix together the salt, pepper and onions powder. Then sprinkle on all sides of the roast.
Add the seasoned roast to your hot Instant Pot and sear for 7 minutes - a deep brown crust will form (do not move the roast around during this process). Turn the roast over and sear the other side for another 7 minutes.
Remove the roast to a plate.
Add the remaining 1 Tbsp. olive oil to the pot. Add the onions, celery and garlic and sauté for 2 minutes.
Add the beef broth to the pot and completely deglaze by scraping off all of the browned bits from the bottom.Burn Notice - by completely deglazing the bottom of the pot you will prevent the burn notice!
Whisk in the tomato paste, balsamic vinegar, Worcestershire sauce, and add in the rosemary and bay leaves.
Add the roast back into the pot along with any accumulated juices.
Place the lid on the Instant Pot, set the valve to the sealing position. Turn the Instant Pot on to Manual Pressure Cook setting and set the time for 20 minutes per pound. 2.5 lbs. - 50 minutes3 lbs. - 60 minutes3.5 lbs. - 70 minutes
Once the cooking time is up, let it natural release for 10 minutes then do a quick release. When the pressure has fully released, open the lid and remove the roast to a plate and tent with foil to keep it warm.
Potatoes, Carrots, and Mushrooms
Add the veggies to the Instant Pot in this order... adding the potatoes first, then the sliced carrots, and top with the mushrooms
Close the lid and set the vent to sealing position. Turn the Instant Pot on to Manual Pressure Cook setting and set the time for 5 minutes.
When time is up do a quick release.
Use a slotted spoon and carefully remove the veggies to a serving plate. Season with salt and pepper.
Gravy/Sauce
In a small bowl mash together the 1 tablespoon softened butter and 2 tablespoon flour. Set aside.This is called a beurre manie and is a thickener for your gravy.
Place a fine mesh strainer over a bowl. Strain the solids from the liquid.Pour the liquid back into the Instant Pot and then discard the solids.
Turn the Sauté Function on and bring the liquid to a simmer.
Whisk the flour mixture (beurre manie) into the sauce until it "melts" in. Let it simmer for a few minutes to thicken.Taste the sauce/gravy for seasonings and add more salt/pepper or Worcestershire or Balsamic if needed.
Serving
Slice the roast against the grain or pull it into tender chunks, drizzle with a little gravy, and serve the rest on the side. Also serve the potatoes, carrots, and mushrooms on the side.
Notes
Beef Broth- You can use all beef broth here, or if you love red wine make it ½ cup red wine and ¾ cup beef broth!Potatoes- You can use Russet, Red or Yukon Gold Potatoes here. The russet will hold up better to the pressure of the Instant Pot, but the Red and Yukons soak up the sauce beautifully!Red and Yukon Gold: do not peel, quarter large ones and half the smaller ones.Russet: peel and then cut into quarters.