INSTANT POT CABERNET BRAISED POT ROAST 🍖🍷🥕

Recently, on my dear friend @probablyshannon ‘s podcast, we talked about our “marry me” meals, and this is mine. Which, btw, hers worked bc she got engaged a week later 🤣❤️. My favorite part is that you can make it in under an hour in the instant pot. Just serve with creamy mashed potatoes, and you’ll be everyone’s favorite person. Trust me. Recipe below!

INGREDIENTS:
3-4 pound chuck roast excess fat trimmed1 teaspoon salt½ teaspoon ground black pepper1 tablespoon olive oil1 medium yellow onion diced2 cups Cab Sauv (or any red wine)
1 tablespoon beef better than bouillon
2 sheets of beef gelatin 1 tablespoon tomato paste1 tablespoon Worcestershire sauce1 teaspoon dried rosemary1 teaspoon dried thyme2 bay leaves1 pound baby potatoes, halved1 cup of baby carrots OR 3 large carrots peeled and cut into thick chunks

DIRECTIONS:
First, cut chuck roast into 1 lb pieces. Set Instant Pot to Sauté. Season thoroughly with salt and pepper, and when the IP says “hot” pour in oil. Using tongs, sear all sides of chuck roast 2-3 minutes per side. Take out chuck roast and set into a platter. Pour in onions and sauté until translucent. Deglaze the pot with red wine, making to sure to use a wooden spoon to scrape up brown bits and then the sauté setting off. Add in tomato paste, beef bouillon, Worcestershire, thyme and rosemary. Stir well, then add the beef back in and tuck in the gelatin sheets + bay leaves, making sure they are completely in the liquid.
Place the lid on, switch the vent to sealing, and select pressure cook for 60 min at high pressure. When the time is up, quick release the steam. Take off the lid and add in potatoes and carrots, close the lid, turn vent back to sealing and cook for another 10 minutes. When the time is up, naturally release steam for 10, then quick release the rest. Remove beef, shred beef and place back in. Serve while hot and tell me it isn’t the best dang pot roast you’ve ever had.