Ingredients:

  • 3 lbs (1.36 kg) Chuck Roast, trimmed of excess fat
  • 2 tablespoons (30 ml) Olive Oil
  • 1 teaspoon (6 g) Kosher Salt
  • ½ teaspoon (1.5 g) Black Pepper
  • 1 large Onion, thinly sliced (about 2 cups)
  • 2 cloves Garlic, minced
  • 2 tablespoons (30 ml) Balsamic Vinegar
  • 4 cups (946 ml) Beef Broth (low sodium recommended)
  • 1 cup (237 ml) Dry Red Wine (like Cabernet Sauvignon or Merlot - optional)
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 tablespoon (7.5 g) Cornstarch (for thickening slurry - optional)
  • 2 tablespoons (30 ml) Cold Water (for thickening slurry - optional)
  • Crusty Bread, for dipping (optional)
  • Grated Gruyere Cheese, for topping (optional)

Instructions:

  1. Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the Instant Pot using the sauté function. Sear the roast on all sides until deeply browned (about 3-4 minutes per side). Remove roast and set aside.
  3. Add sliced onions to the Instant Pot and sauté until deeply caramelized (about 15-20 minutes), stirring frequently to prevent burning. Don't rush this – the caramelization is key!
  4. Add minced garlic to the onions and sauté for 1 minute until fragrant. Deglaze the pot with balsamic vinegar, scraping up any browned bits from the bottom.
  5. Return the roast to the Instant Pot. Add beef broth, red wine (if using), Worcestershire sauce, thyme sprigs, and bay leaf.
  6. Secure the Instant Pot lid and cook on high pressure for 60 minutes. Allow for a natural pressure release for 15 minutes, then manually release any remaining pressure.
  7. Remove the roast from the Instant Pot and shred with two forks.
  8. If desired, make a cornstarch slurry by whisking together cornstarch and cold water. Stir the slurry into the Instant Pot liquid and bring to a simmer using the sauté function until the sauce thickens slightly.
  9. Return the shredded roast to the Instant Pot and stir to combine with the sauce. Serve hot with crusty bread for dipping, and topped with grated Gruyere cheese (if desired).