Cooking Instructions

• Set your Instant Pot to 'Sauté' mode and heat olive oil. Season the beef chuck roast with salt and pepper, then sear it for about 4-5 minutes on each side until it’s beautifully browned. Once done, remove the roast and set it aside.
• Toss sliced onions into the pot, stirring frequently for 10-15 minutes until they are caramelized and golden brown. Add minced garlic and sauté for an additional minute to release its delightful aroma.
• Pour in the dry white wine or extra beef broth, scraping the browned bits from the bottom of the pot. This step adds a lot of flavors to your roast, so don’t skip it!
• Return the seared roast to the pot, and add beef broth, thyme, Worcestershire sauce, and bay leaves. Secure the lid and set the Instant Pot to cook on high pressure for 60 minutes.
• After cooking, let the pressure release naturally for about 15 minutes; then, carefully release any remaining pressure by turning the valve.
• Remove the bay leaves, shred the roast using two forks, and serve hot. Top with melted Gruyère cheese and a sprinkle of fresh parsley for an extra burst of flavor.