Servings: 4 to 6

3 to 4 lb Chuck roast, preferably boneless (flat and thick like a steak, not rolled.) 3 to 4 lb Chuck roast, preferably boneless (flat and thick like a steak, not rolled.)
Seasoned Salt (your local brand) Seasoned Salt (your local brand)
Salt (to taste) Salt (to taste)
Pepper (to taste) Pepper (to taste)
Crushed Garlic (I use the garlic sold in the jar already crushed) Crushed Garlic (I use the garlic sold in the jar already crushed)
2 Tablespoons of vegetable oil 2 Tablespoons of vegetable oil
2 cups strong brewed coffee 2 cups strong brewed coffee
2 cups strong beef broth (use granulated beef bouillon made with at least twice as strong as what the directions call for) 2 cups strong beef broth (use granulated beef bouillon made with at least twice as strong as what the directions call for)
1 large sliced onion (2 medium) 1 large sliced onion (2 medium)
2 handfuls of baby carrots (approximately .75 to 1 lb) 2 handfuls of baby carrots (approximately .75 to 1 lb)
5-6 red skinned potatoes, quartered 5 to 6 red skinned potatoes, quartered
2 heaping tablespoons Sour Cream 2 heaping tablespoons Sour Cream
Corn Starch (as needed to thicken gravy) Corn Starch (as needed to thicken gravy)

Season the roast with the salt, pepper, Johnny’s, and garlic.
Heat oil in bottom of the IP and set to Saute (High).
Cut meat into three sections and brown all sides.
Once browned remove from pan and set aside. (DO NOT wipe out pan).
Lower Saute heat to Normal/Medium, then add the onions and sauté in drippings until caramelized: stirring frequently.
Put roast back into pan on top of onions.
Pour a mixture of the beef broth and coffee over the roast.
Cook in IP for 45 minutes using Meat/Stew, at high pressure, NPR 10 minutes minimum.
Remove the roast from the pan.
Add the potatoes and carrots and cook on manual, high pressure, for 10 minutes, then QR and remove vegetables.
Pour the rest of ingredients into the blender if you want a smooth gravy (you will have to do this in stages because it is too much liquid.) and blend until smooth.
Add at least 2 large dollops of sour cream (remember to temper it with some of the hot liquid slowly so you don't curdle it when you add it to the pot), and 2 to 3 tablespoons of corn starch into the liquid (You may need more depending on how much liquid you have remaining).
Return to pan and thicken using Saute (Normal/Medium heat) (it will have to come to a boil to thicken).

Do not add more cornstarch once it has come to a boil and you can see how thick it really is. If you need more cornstarch make a thick slurry of equal amounts of cold liquid and corn starch.  Mix the slurry well, then add to boiling liquid.  Mix well and continue to cook until desired thickness is reached.  Do not add more cornstarch once it has come to a boil and you can see how thick it really is. If you need more cornstarch make a thick slurry of equal amounts of cold liquid and corn starch.  Mix the slurry well, then add to boiling liquid.  Mix well and continue to cook until desired thickness is reached.