2 pounds Beef chuck roast 1/4 cup All-purpose flour 1 teaspoon Paprika 1 teaspoon Black pepper 2 teaspoons Kosher salt 2 tablespoons Olive oil 2 tablespoons Butter 1 Shallot, diced 3 cloves Garlic, minced 32 ounces Beef broth 1 cup Red wine 2 teaspoons Worcestershire sauce 1 tablespoon Dried Italian seasoning 4 cups chopped Red potatoes 3 cups chopped Baby carrots

Prepare the meat. If you didn’t get the butcher to trim and cut the beef, use a sharp knife to trim the hard fat and silver skin from the beef. Once it is cleaned, cut the beef into 1 to 1 1/2” cubes. Make sure you don’t skip this step!

Sear the beef cubes. Place the olive oil and butter in the bottom of Instant Pot, set it on SAUTE. Once butter has melted, remove beef from flour and shake gently to remove loose flour. Place the coated beef pieces in the bottom of the pot. Don’t overcrowd the pot!

Prep the veggies. As the meat cooks, prepare the shallots, garlic, potatoes, and carrots. You should dice the shallot and mince the garlic. Potatoes and carrots should be cut into bite-size pieces. Set aside.

Add the ingredients and pressure cook. Once all the beef cubes are browned, add the shallots and garlic to the Instant Pot. Cook until they are translucent or about 3 minutes.

Deglaze.  Add the wine and deglaze the pot by scraping up the browned bits at the bottom of the pot. Cook with wine for about 2 minutes. After 2 minutes, press CANCEL to turn off SAUTE.

Stir to combine. Once deglazed, add the beef stock, Worcestershire, and Italian seasoning. Stir to combine. Next, return the beef, potatoes and carrots. Finally, place Instant Pot lid on top and lock in place. Make sure to set the valve to sealing to lock in the pressure. Set to cook on HIGH for 30 minutes. When it is done cooking, do a natural release for 10 minutes before releasing the pressure and opening the pot.