Time is on your side with this dish. I know the craze of the Instant Pot has taken over, but this dish is delicious when cooked low and slow in a Dutch oven, which is how I do it; however, you can cook this in the Instant Pot if you prefer.
Ingredients:
--one 3-5lb chuck roast, fat trimmed
--salt and pepper, to taste
--2-3 TBSP olive oil *use 2 if using a smaller roast, 3 for a larger one
--2 whole onions, peeled and largely diced. (I like to use one white, one yellow)
--6 whole carrots, peeled and diced (we like smaller sized pieces, but you could slice them)
--1 cup red wine, optional, but adds great flavor!
--2 cups beef broth
--1 cup beef stock
--1 tsp celery salt
--2-3 sprigs of fresh rosemary
--2-3 sprigs of fresh thym
Preheat oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in a large Dutch oven over med-high heat. Add the halved onions and brown them on both sides. Remove them to a plate.
Toss carrots into the same hot pot and cook until slightly browned, about a minute. Remove carrots to the plate with the onions.
If needed, add a small amount of olive oil to the hot pot and place roast in the pot, searing on all sides for a about a minute; until it's nice and brown all over. Remove the roast to a plate.
Turn burner to high and use red wine (or 1 cup of broth is skipping the wine) to deglaze the pot, scraping the bottom with a whisk. You're going to want all those yummy bits and scraps of seared meat. Place the roast back into the pot and cover with beef broth & stock, covering about 3/4 of the roast.
Add in the onions, carrots, celery salt and fresh herbs.
Put a lid on and roast for until fall apart tender.
*3 hours for 3lb roast, for a 4-5 roast count on 4 hours*
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