Ingredients:

  • 3 lbs Beef Chuck Roast (or shoulder), trimmed, cut into 2-inch chunks
  • 2 Tbsp Olive Oil or Avocado Oil
  • 1 Tbsp Salt (Kosher or Sea)
  • 1 tsp Black Pepper, freshly ground
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 3 Tbsp Tomato Paste, unsweetened, double concentrated
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 2 Tbsp Red Wine Vinegar
  • 2 cups Beef Stock (low sodium)
  • 1/2 cup Crushed Tomatoes (canned)
  • 2 large Bay Leaves
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • 1/4 cup Heavy Cream (optional finish)

Instructions:

  1. Prep the Beef: Pat the beef chunks completely dry. Season aggressively on all sides with salt and pepper.
  2. Sauté Mode Activation: Set the Instant Pot to “Sauté” (Normal or More setting) and add the olive oil. Wait until the display reads “Hot.”
  3. Sear the Meat: Working in batches (do not overcrowd the pot), sear the beef on all sides until deep golden brown (about 2-3 minutes per side). Remove the seared beef and set aside on a plate.
  4. Sauté Aromatics: Add the diced onion to the pot and sauté for 3-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add Tomato Paste: Stir in the tomato paste, oregano, and thyme. Cook for 2 minutes, stirring constantly until the paste darkens slightly—this concentrates the flavour beautifully.
  6. Deglaze the Pot: Pour in the red wine vinegar. Use a wooden spoon to scrape up all the brown, flavourful bits (fond) stuck to the bottom of the pot. This step is crucial to prevent a “Burn” notice.
  7. Add Liquids and Meat: Stir in the beef stock and crushed tomatoes. Ensure the bottom is completely clear. Return the seared beef chunks and any accumulated juices to the pot. Nestle the bay leaves on top.
  8. Seal and Cook: Secure the lid, ensure the vent is set to the “Sealing” position. Set the pot to Manual/Pressure Cook on High for 60 minutes.
  9. Natural Release: Once cooking is complete, allow the pressure to release Naturally (NR) for 20 minutes. After 20 minutes, carefully switch the vent to “Venting” (Quick Release/QR) to release any remaining pressure. Remove the lid.
  10. Shred the Meat: Remove the beef to a large bowl and discard the bay leaves. Use forks or shredding claws to shred the beef thoroughly.
  11. Reduce the Sauce (Optional): If the sauce seems too thin, set the Instant Pot back to “Sauté.” Let the sauce simmer gently for 5–10 minutes, stirring occasionally, until it reaches your desired consistency.
  12. Combine and Finish: Return the shredded beef to the pot. Stir in the optional heavy cream for richness and a smoother mouthfeel. Taste and adjust seasoning (salt and pepper) as needed.
  13. Serve: Garnish generously with fresh parsley.