Pressure-Braised Chuck Roast with Root Vegetables and Rosemary Jus

Wash 1.8 lbs red potatoes and 4 large carrots; cut the potatoes into halves and the carrots into 2-inch thick chunks.

Peel and dice 1 large white onion and mince 4 cloves of garlic.

Cut 1.2 lbs raw chuck roast into 3 large, equal-sized chunks and season all sides generously with salt and black pepper.

Set a pressure cooker to 'Sauté' mode and add 1 tbsp vegetable oil; sear the beef chunks for 4 minutes per side until a deep brown crust forms.

Remove the beef from the pot and set aside on a plate; add 1 diced onion to the pot and sauté for 2 minutes until softened.

Stir in 4 minced garlic cloves, 1 tbsp tomato paste, and 1 tbsp Worcestershire sauce; cook for 1 minute until fragrant.

Pour in 2 cups beef broth and use a wooden spoon to scrape the bottom of the pot, releasing all the flavorful browned bits.

Place the beef chunks back into the liquid and nestle 2 sprigs fresh rosemary and 4 sprigs fresh thyme around the meat.

Place the prepared 1.8 lbs red potatoes and 4 carrots on top of the beef (keeping them mostly out of the liquid to prevent overcooking).

Secure the pressure cooker lid and set to high pressure for 35 minutes.

When the timer ends, allow a 5-minute natural pressure release, then carefully turn the valve to quick release any remaining steam.

Discard the herb sprigs; serve half of the beef and vegetables immediately with the rosemary jus, and store the remaining half for Day 2.