2poundsYukon potatoespeeled or unpeeled and cut into 2-inch chunks
1largeyellow onion cut into large pieces
2cupsbeef broth or stock
Season the chuck roast with the salt, pepper, and thyme
Turn the saute feature on instant on high.
Heat the oil for one minute and add in the roast and brown for about 4 minutes on each side.
Add the potatoes, carrots, onion, and garlic to the bottom of the instant pot.
Then lay the beef on top of the vegetables.
Pour the beef broth over top
Place the lid on the Instant Pot. Press the MANUAL button and select HIGH, Make sure the steam release is in the sealed position. Set the time to 60 minutes (for a 2-3 lb roast) Increase time for a larger roast.
After naturally releasing the instant pot for 10 minutes, mix the cornstarch and cold water together in a bowl and add it to the slow cooker to thicken the gravy.
This recipe was tested using a 6 Quart Instant Pot DUO60 (affiliate link). Different models may have other settings than those listed here.