Servings: 6 to 8

1 (3-pound) chuck roast 1 (3-pound) chuck roast
Kosher salt and freshly ground black pepper, to taste Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil 1 ½ tablespoons canola oil
1 yellow onion, chopped 1 yellow onion, chopped
3 cloves garlic, minced 3 cloves garlic, minced
2 tablespoons tomato paste 2 tablespoons tomato paste
1/4 cup dry red wine ¼ cup dry red wine
3 cups beef stock 3 cups beef stock
2 teaspoons Worcestershire sauce 2 teaspoons Worcestershire sauce
4 sprigs fresh thyme 4 sprigs fresh thyme
1 sprig fresh rosemary 1 sprig fresh rosemary
2 bay leaves 2 bay leaves
1 1/2 pounds baby red potatoes 1 ½ pounds baby red potatoes
4 large carrots, cut diagonally into 2-inch pieces 4 large carrots, cut diagonally into 2-inch pieces
2 1/2 tablespoons cornstarch 2 ½ tablespoons cornstarch

Set a 6-qt Instant Pot® to the high saute setting.
Season beef with 1 ½ teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2 to 3 minutes per side; set aside.
Add onion, and cook, stirring frequently, until translucent, about 2 to 3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
Stir in red wine, scraping any browned bits from the bottom of the pot.
Stir in beef stock, Worcestershire, thyme, rosemary, and bay leaves.
Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Once the cooking is done. Let the pressure release naturally for 15 minutes. Then do a quick release of the remaining pressure. (I use a kitchen towel when moving the valve to prevent steam burns.) Take the roast out of the pan and place it on a plate or cutting board. Cover with foil and set aside.
***Remove the bay leaves***
Add the carrots and potatoes to the vessel. Cover and lock the lid in place. With the valve on sealing, use the manual option to set the Instant Pot to high pressure for 3 minutes. After the cooking has finished, do a quick release of the pressure. Use a slotted spoon to transfer the vegetables to a bowl. Sprinkle with parsley and gently toss.
In a small bowl, whisk together cornstarch and ¼ cup cold water; set aside.
Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2 to 3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.
Serve beef, potatoes and carrots with juices immediately.