Ingredients
3lbbeef roast
2tbspolive oil
1oniondiced
½cupred wine
1lbbaby potatoes
3carrotssliced into 2-inch pieces
1celery stalkchopped into 1-inch pieces
2fresh rosemary sprigsor 1 teaspoon dry
2garlic cloves
2cupsbeef broth
2tbsptomato paste
1bay leaf
½cupbrothor water, as needed
3tbspcornstarch
Preparation
Cut roast into large 3 to 4 chunks. Season generously with salt and pepper.
Add olive oil to the Instant Pot and turn it on to saute. Sear beef in batches to brown for about 4 minutes per side.
Remove beef and add onions to the Instant Pot. Cook for 2 to 3 minutes to soften.
Add red wine to the Instant Pot. Scrape the bottom to remove any brown bits.
Add remaining ingredients and mix well. Add browned beef and stir.
Cook on high pressure for 45 minutes. Natural release for 15 minutes.
Using a slotted spoon, remove beef and vegetables, and set on a plate to rest. Discard bay leaf.
Combine broth and cornstarch in a mason jar and shake very well until smooth. Turn the broth in the Instant Pot onto saute to bring to a boil.
Whisk in cornstarch and cook until thickened and bubbly, add additional cornstarch as necessary. Season with salt and pepper.
Serve gravy over pot roast.
