Ingrédients (6 portions)

• beef roast (chuck/shoulder recommended) 2.5 to 3 lb
• oil 2 tablespoons
• large onion (quartered) 1 piece
• garlic cloves (crushed) 3 pieces
• Dijon mustard 1 tablespoon
• salt 1 teaspoon
• pepper 1/2 teaspoon
• herbs de Provence 1 teaspoon
• beef broth 250 ml
• Worcestershire sauce (optional) 2 tablespoons
• cornstarch 1 tablespoon
• cold water 2 tablespoons

Préparation

1. 1
   Sear the roast: Set the Instant Pot to SAUTÉ mode, add the oil, and brown the roast for 3 to 4 minutes per side until well-colored. Remove the roast and set aside.
2. 2
   Sauté the onions: Still in SAUTÉ mode, add the onions, cook for 2 to 3 minutes until lightly browned, then add the garlic and cook for 30 seconds.
3. 3
   Deglaze: Pour in the beef broth, carefully scrape the bottom to loosen any browned bits.
4. 4
   Pressure cook: Return the roast to the pot, add the mustard, salt, pepper, herbs, and Worcestershire sauce. Close the lid, cook for 45 minutes on high pressure, allow a natural release for 15 minutes, then manually release any remaining pressure.
5. 5
   Prepare the sauce: Remove the meat, take out the roast and cover it lightly to keep it warm, leaving the onions in the liquid.
6. 6
   Reduce the liquid: Set the Instant Pot to SAUTÉ mode, let it boil for 5 to 10 minutes until slightly reduced.
7. 7
   Thicken the sauce: Mix the cornstarch with the cold water, pour the mixture in a thin stream, stirring constantly. Let it thicken for 30 to 60 seconds, adjust as needed (add a little water if too thick).
8. 8
   Serve: Slice or shred the roast, generously spoon the sauce over it, and serve with potatoes, mashed potatoes, or vegetables.