Instant Pot Yankee Pot Roast

In a small bowl, whisk together the flour, salt, and pepper. (2 minutes)

Pat the chuck roast dry with paper towels. Generously sprinkle the flour mixture over the roast, pressing lightly to ensure it adheres to the meat. (5 minutes)

Turn on your Instant Pot and select the Sauté function. Add the olive oil and let it heat up. Place the roast in the hot oil and sear on all sides until deeply browned, about 3 minutes per side. Transfer the seared roast to a plate. (15 minutes)

Add the diced onion, minced garlic, and minced rosemary to the pot. Cook, stirring frequently, until the onion becomes translucent, approximately 6 minutes. Pour in the beef stock and Merlot wine, then stir in the tomato paste. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the roast to the pot and add the bay leaf. (10 minutes)

Close and lock the Instant Pot lid. Select the Meat/Stew function and set the timer for 40 minutes. (1 minute)

Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer's instructions (approximately 5 minutes). Unlock and remove the lid. Transfer the roast to a plate, tent loosely with aluminum foil, and let it rest for 15 minutes. (5 minutes)

Add the baby carrots, frozen pearl onions, and celery pieces to the pot. Close and lock the lid once more. Select high pressure and set the timer for 4 minutes. Allow 5 to 10 minutes for the pressure to build inside the pot. (1 minute)

After the cooking cycle, carefully release the pressure again using the quick-release method (approximately 5 minutes). Unlock and remove the lid. (5 minutes)

Slice the rested roast against the grain or shred it into chunks using two forks. Transfer the sliced or shredded roast, along with the tender vegetables and flavorful sauce, to a serving platter. Discard the bay leaf and garnish with fresh rosemary sprigs before serving. (5 minutes)