Bourbon Chuck Roast

1. Season Chuck Roast with GSP on both sides. Let rest for at least 30 minutes
2. Switch on the Instant Pot to the saute setting on high. Add about 2 tbsp of oil. When the oil is hot, place chuck roast in the instant pot (cut in half if necessary). Sear the chuck roast both sides, about 2 - 3 minutes per side. Place the seared chuck roast on a plate.
3. Repeat with the other half if necessary.
4. Place the thickly sliced onion in the pot, and add the boubon. De-glaze the bottom of the instant pot to make sure that all of the caramelized bits on the bottom are mixed with the bourbon.
5. Add the paprika, cayenne pepper, sugar and balsamic vinegar. Then switch off the instant pot.
6. Place the chuck roast back in the instant pot, and add thyme.
7. Pour the stock over the chuck roast. Close the instant pot. Choose pressure function. Cook the chuck roast for 50 to 60 minutes (50/3lbs-60/5lbs) followed by a 10 - 15 minute natural release.
8. Remove the chuck roast on to a plate, and turn the saute function back on for the liquid/broth in the instant pot.
9. Dissolve the cornstarch in the water and add it to the liquid/broth in the instant pot. Mix it in and bring it to a simmer until the liquid has thickened. Taste and season the liquid with more salt or balsamic vinegar, if needed. Transfer the short ribs back into the instant pot and switch off the saute function.
10. Serve with creamy cauliflower mash or mashed potatoes.

• 3-5 pounds Chuck Roast
• Salt (to taste)
• 1 medium Onion sliced thickly
• 1/2 cup bourbon
• 1 T paprika
• 1 t cayenne pepper
• 3 T sugar
• 3 T balsamic vinegar
• Thyme 2-3 fresh sprigs
• 1 cup beef stock
• cornstarch and water (for slurry)

Notes:

GSP = Garlic, salt and pepper. Garlic powder + Kosher Salt + Fresh ground Black peppers.Ratio and quanties to taste