• Trim all the fat from a 2 pound chuck roast steak, then sprinkle salt on each side. Set your Instant Pot to sauté and and wait until the screen reads “hot.” Add 2 teaspoon of the olive oil and sear meat on both sides. Remove roast from pot.
• Add remaining 2 teaspoon olive oil to the Instant Pot and add onions and garlic. Sauté for a few minutes until fragrant, then deglaze with broth, tomato paste, and Worcestershire sauce and stir well. Get all those brown bits up from the bottom of the pot to flavor your meat and veggies and make a killer gravy!
• Add the roast back to Instant Pot, along with 2 carrots and 2 stalks of celery, cut into thirds. Lock lid and set to high pressure for 60 minutes.
• After cook time, do a natural release. It took my pot about 15 minutes to release all the pressure. If you are hangry or impatient, you could switch it over to quick release anytime after this point and you should be good.
• Remove veggies from the Instant Pot. Add potatoes and remaining carrots to the Instant Pot. Cook on high pressure for 5 minutes.

To make gravy

• Carefully remove roast and vegetables from the Instant Pot.
• Combine a ½ cup of cold water (or of the hot stock) and mix it with 1 tablespoon of your choice of thickener (we use corn starch but flour would also work if you prefer).
• Add this slurry back to the IP and place pot on sauté. Simmer until the gravy thickens to your liking, stirring frequently.