I changed it to use natural ingredients and to cook in our Instant Pot instead of a crockpot.
- 2 large onions, thinly sliced
- extra virgin olive oil
- chuck roast
- 2 cups chicken broth
- 2 cloves garlic – crushed
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried crushed red pepper
Set the IP to saute and add olive oil to barely cover the bottom and the sliced onions. Cook and stir frequently until the onions caramelize. Meanwhile rub salt & pepper on the chuck roast and let it sit until the onions have cooked. Remove the onions to a small bowl, add more oil if necessary and add the roast. Let it sear on both sides (it takes about 5 minutes). I turn the roast on its side and add the broth stirring to deglaze. Add the spickes and the garlic, give it another stir and set the roast back down. Finally put the cooked onions on top.
Lock the lid in place making sure it’s set to vent. Select “Meat” and set the time for 60 minutes.
That’s it! I let the roast depressurize naturally after the cooking cycle is complete. Your roast will be tender and juicy with plenty of aus jus.
I like to pour the aus jus into a gravy separator so I can pour it off without so much of the fat.