Prep Time: 10 Min
Cook Time: 40 Min
Ingredients
– 2 lb boneless beef chuck roast — or stew meat – 3 tbsp Vegetable oil — divided – 1/2 cup Red Wine — optional – 2 cupsBeef or vegetable stock – 3 cloves Fresh garlic - pressed or minced – 1 1/2 cup Carrots – 1 onion — chopped – 1 lb Potatoes — cut into bite sized pieces (any potatoes of your choice will work) – 1 cup Peas — optional - I used peas, that were previously frozen. – 1/2 cup Tomato sauce – 1 tsp Salt — + more to taste – 1/2 tsp Black Pepper – 1 tsp Dried Thyme – 1 Bay Leaf – 1 tbsp Cornstarch – 1 tbsp cold Water
Cook on manual high pressure for 35 minutes, then allow for 15 minutes of natural release. After that release the remaining pressure manually.
Add in the cornstarch mixed with cold water. Stir, then set the Instant Pot to “Saute” and cook for 2-3 minutes, stirring frequently, until the sauce is thickened.