Servings: 4 to 6

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

Brown Chuck Roast: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more salt + black pepper.
Let it brown for 10 minutes per side (don’t need to constantly flip the roast) to develop some awesome deep flavors. Set browned roast aside.
Sauté Onion & Garlic: Add in sliced onions and saute until softened. Add in a pinch of kosher salt and ground black pepper to season. Add in garlic and saute for 30 seconds until fragrant. Add in mushroom and saute for 2 mins. Then season with another pinch of kosher salt.
Deglaze Instant Pot: Pour in a dash of red wine or balsamic vinegar, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ½ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness.
Slice the roast against the grain. High five your family. Serve pot roast and potatoes with the gravy. Immediately enjoy this umami filled dish you've just created.