Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.
Ingredients
- (3 1/2) pound boneless beef chuck roast: 1 piece
- pinch salt and ground black pepper: 1 piece (to taste)
- olive oil: 2 Tbsp
- garlic: 2 clove (minced)
- beef broth: 1 can (14 ounce can)
- whole berry cranberry sauce: 1 can (14.5 ounce can)
- balsamic vinegar: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- onion, cut into chunks: 1 piece
- sprigs fresh thyme: 4 piece (to taste)
- cornstarch: 2 Tbsp
- water: 2 Tbsp (cold)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
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Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.
