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Ingredients
  • 1 to 3 pounds (1176g) USDA choice grade chuck roast/Canada AAA grade blade roast (2 inches or 5cm thick)
  • 4 cloves garlic , minced
  • 2 small onions , sliced
  • 1 cup (250ml) unsalted chicken stock or high-quality unsalted beef stock
  • 1 tablespoon (15ml) regular soy sauce
  • 1 tablespoon (15ml) fish sauce (can substitute with regular soy sauce)
  • 1 tablespoon (15ml) olive oil
  • 1 pinch dried rosemary
  • 1 pinch thyme
  • 2 bay leaves
  • 2 tablespoons (30ml) red wine or balsamic vinegar
  • Kosher salt and ground black pepper to taste
  • 8 white mushrooms , sliced
  • 2 carrots , chopped
  • 2 to 4 potatoes , quartered
  • 1 ½ tablespoon (12g) cornstarch mixed with 2 tablespoons (30ml) water
  • subheading: Equipment:
  • Instant Pot Pressure Cooker
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