Delicious InstaPot French Onion Pot Roast

I've been looking for different recipes, as it seemed I was always making dinner with chicken or ground beef. When I saw this French Onion Pot Roast, I just knew I had to try it. Man, I'm glad I did. I use a mix of both Hazy Midnight and Tuscan Evening to give it a smoky and herby twist.

PROVISIONS
3 pounds boneless beef chuck roast cut into 10 chunks
3 tablespoons Hazy Midnight
2 tablespoons Tuscan Evening
1 teaspoon kosher salt
4 cloves garlic minced
2 large white or yellow onions sliced
1 ½ cups reduced-sodium beef broth divided
1 tablespoon Better Than Beef Bouillon
1 bay leaf
2 tablespoons cornstarch

PREP
1. Place the chuck roast pieces in the Instant Pot inner pot.
2. Sprinkle the Hazy Midnight, Tuscan Evening and salt over the meat.
3. Pour in 1 and 1/4 cups of the beef broth.
4. Add the garlic on top of the meat. Place the sliced onions on top of the garlic. Add the Better Than Beef Bouillon and the bay leaf.
5. Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the time to 60 minutes.
6. When the cooking time has finished, let the pressure release naturally for 25 minutes. Unlock and remove the lid.
7. Remove the bay leaf.
8. Remove the meat and shred it.
9. Mix together the remaining 1/4 cup beef broth and 2 tablespoons cornstarch.
Press sauté.
10. Stir in the cornstarch mixture, and cook, stirring regularly, for about 2 minutes, or until thickened.
11. Serve the gravy over the shredded meat.