2 1/2 – 5poundschuck roastextra fat removed, cut across the grain in 2-inch slices, connective tissue removed, patted dry with paper towels
1tablespoonseason all saltor choice of spices
2teaspoonsbeef bouillon powderor base, alternatively swap out bouillon and water for 1 3/4 cup beef broth
1medium onionsliced thick
2poundspotatoespeeled and sliced/cubed
1cupbaby carrotsor 2-inch cut length in 2-inch slices
3tablespoonsbuttersoftened and unsalted
Coat the roast with seasoning.
Put 1 tablespoon of oil into the Instant Pot on Saute mode and adjust to high heat. When pot is hot, brown the roast pieces in small batches in a single layer on all sides for a minute or two. Remove roast and turn off the Instant Pot.
In a large measuring cup, mix the water, Worcestershire, and beef bouillon. Slowly pour into pot.
Scrape all the brown bits off the bottom. Put roast pieces back in. Top with onions and bay leaves.
Cover, seal, and cook on Manual at high pressure for 30 minutes, followed by a 15 minute natural release.
Remove the roast, and onions. Cover with foil.
Place potatoes and carrots in a steamer basket.
Place the basket into the leftover broth from the roast in the Instant Pot. Cover and cook on Manual at high pressure for 5-6 minutes. When time is up quick release the pressure. Remove the steamer basket from the pot.
If you want, mash the potatoes in desired method or leave in whole chunks.
Mash the flour and butter together in a small bowl. Quickly whisk in the flour mixture into the broth.
Heat the broth on Saute function, stirring continuously until thickened to desired consistency. Serve roast with the steamed vegetables and the thickened sauce drizzled on top. Enjoy!