1smallbutternut squashpeeled and cut into .75-inch pieces
1.75cupbeef stock
4sprigsfresh thyme
1bay leaf
Pan Gravy
2cupsbroth from the pan
3tablespoonsarrowroot powder
2tablespoonswarm water
Instructions
Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Sauté and allow to warm up {or heat a large pan on the stove over medium-high heat}.
Add oil to pan to heat. Place roast in the pan and sear for 4 minutes. Flip over and sear the second side for 4 minutes.
Remove roast from pan and add onion slices. Cook for 3 minutes, stirring occasionally to keep from burning.
Add the garlic, stir to combine and cook for one minute.
Add the beef broth, thyme springs, and bay leaf. Return the roast to the pan then flip it over.
Place lid on Instant Pot: seal and cook for one hour. {make sure the vent is closed} If using a slow cooker: cook on HIGH for 6 hours.If using a Dutch oven: cover and simmer for 3 to 3.5 hours.
When the Instant Pot beeps, very carefully {with a towel} use the quick release to release the steam.
Add the carrots, celery, and squash, pushing them down the sides to submerge them in the broth.
Select Manual, seal the lid and cook on high heat for 10 minutes.
When the 10 minutes are up, use the natural release for 10 minutes. If lid will not open after 10 minutes, release any remaining steam.
Move pot roast to a plate and cover loosely with foil.
If making gravy, remove the carrots, celery, and squash from the pan. Set aside.
Using an immersion blender, very carefully puree the onions into the broth. {it will be foamy}
Add the arrowroot/water mixture and whisk to combine.
Slice or shred the pot roast and serve over Cauliflower Mash with the vegetables and gravy.
Notes
I pureed the onions into the gravy for added flavor. You could also blend them in a blender, or skip that step all-together.
If you would like to add potatoes to your meal, add one pound of new potatoes that are cut into 1-inch cubes.
Gravy made with arrowroot powder {affiliate link} will be gelatinous, not thick like regular gravy. The texture may be different, but the flavor is perfect.
If using a Slow Cooker {I have this one}, put the vegetables in at the beginning.
If using a Dutch oven: Once the beef is cooked, add the potatoes and carrots, cover and continue cooking until vegetables are cooked firm-tender, 25 – 30 minutes.