2-3poundchuck roast 2" thick with lots of marbling
medium onion sliced thinly
1poundBaby new potatoes
salt and pepper to taste
Select SAUTE. While the pan is heating up, prep the roast by seasoning both sides and coating well.
Once the pot is heated completely, add 1 tbsp of oil and coat the bottom of the pot.
Add the roast and cook for 5 minutes - flip and cook another 5 minutes. If it is super thick sear the sides as well for a few minutes. Remove the roast.
Add the rest of the oil and heat it up. Add the garlic and sliced onions to the pot and saute for a few minutes until soft. Add the beef broth and soy sauce and stir to deglaze the pot. The click START/STOP.
Add the roast back on top of the onion mixture. Add the rosemary on top. Press MEAT and adjust time to 45 minutes.
When the cooking cycle ends, allow for a full natural pressure release - about another 25 minutes. Once it is done, remove the roast and place it on a plate. Put a foil tent over it and allow it to sit undisturbed while you make the carrots and potatoes.
Place the potatoes and carrots directly in the cooking juices. Press STEAM and set for 5 minutes. After the cooking cycle is done, do a Quick Release remove from the pot.
Slice roast. Cut against the grain to keep it tender. Place it on a serving dish and surround with carrots and potatoes. Drizzle with additional drippings or gravy.