1poundparsnipsabout three - peeled and cut into 1-inch pieces
2largeonionscut into wedges
2mediumred bell pepperscut into 1-inch pieces
2tablespoonscornstarchto thicken - optional
chopped, fresh cilantroto garnish - optional
Sprinkle salt and pepper on both sides of chuck roast. Set Instant Pot to Sauté and allow to warm up. When ready the display will show HOT. Alternate method: 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 on each side.
Remove roast from pan and set on a plate. Press the Cancel button, then pour a quarter cup of beef stock into the pressure cooker liner. Use a wooden spoon to scrape all of the bits off the bottom.
Mix the remaining beef stock with the spices and tomato paste. Return the roast to the pressure cooker and pour the beef stock/spice mixture over the top.
Secure the lid, press the Pressure Cook or Manual button. Use the + or – button to adjust the time to one hour on newer Instant Pot, or 60 minutes on older models.
When the Instant Pot beeps, carefully press the quick release button to release the steam. Open the lid and add the carrots, parsnips, bell peppers, and onions.
Secure the lid again, and cook on high heat for 10 minutes. When the 10 minutes are up, allow the steam to release naturally for 10 minutes, then press the knob to release the remaining pressure. Press the Cancel button.
To make gravy – remove the roast and vegetables from the pan and place on a platter. Scoop about a cup of liquid out of the pot and mix it with two tablespoons of cornstarch in a small bowl. Pour the mixture into the pot and press the Sauté button. Stir occasionally until the mixture thickens. Serve alongside the pot roast and vegetables.
Serve with brown rice, couscous, or mashed potatoes to soak up the delicious flavors!
Try to keep the parsnips and carrots similar sizes. My carrots were skinny and my parsnips were quite large, so I cut the parsnips down to quarters when needed.
Completely cool the roast and vegetables, then store in the refrigerator in an airtight container up to 3 days.
For longer storage, freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat in a 350 degree oven or in the microwave.
If you prefer, substitute a prepared Ras el hanout in place of the pumpkin pie spice, mustard, cumin, and cayenne.