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instant pot roast beef

Instant Pot Roast Beef

Get melt-in-your-mouth, tender roast beef in a fraction of the time. This easy one-pot recipe includes perfectly cooked carrots, potatoes, and a rich, savory homemade gravy.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 3 to 4 pound beef chuck roast
  • 1 tablespoon salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic minced
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 pound baby potatoes yellow or red
  • 4 large carrots peeled and cut into 2-inch chunks
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Season and Sear: Season the chuck roast generously on all sides with the salt and black pepper. Turn on the Saute function on your pressure cooker. Add the olive oil. Once the oil is hot, add the roast and sear for 4 to 5 minutes per side until a dark brown crust forms. Remove the meat to a plate and set aside.
  2. Saute Aromatics: Add the chopped onion to the pot and saute for 3 minutes until softened. Add the minced garlic, thyme, and rosemary, and cook for 1 more minute until fragrant.
  3. Deglaze the Pot: Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This prevents a burn warning and adds tons of flavor.
  4. Pressure Cook the Meat: Place the seared roast back into the pot, resting it in the liquid. Secure the lid, ensure the valve is set to Sealing, and cook on Manual / High Pressure for 60 minutes.
  5. Natural Release: When the timer finishes, let the pot do a Natural Pressure Release for 10 minutes. Then, carefully turn the valve to Venting to release the remaining pressure. Remove the roast to a cutting board and cover loosely with foil to keep warm.
  6. Cook the Vegetables: Add the baby potatoes and carrot chunks directly into the cooking liquid. Secure the lid, seal the valve, and cook on Manual / High Pressure for 4 minutes. Once done, perform a Quick Pressure Release. Use a slotted spoon to remove the vegetables to a serving platter.
  7. Make the Gravy: Turn the pot back to the Saute function and let the liquid come to a simmer. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering liquid, whisking constantly. Let it bubble for 2 minutes until it thickens into a rich gravy.
  8. Serve: Slice or shred the rested beef. Serve alongside the hot vegetables and pour the warm gravy generously over the top.

Notes

Best Cut of Meat: Chuck roast is highly recommended for this method. It has the perfect amount of marbling and connective tissue to break down and become incredibly tender under high pressure. Avoid lean cuts like round roast, which will dry out.
Preventing Mushy Veggies: Do not be tempted to cook the vegetables for the entire 60 minutes with the meat. Cooking them for just 4 minutes at the end guarantees they hold their shape and have the perfect texture.
Searing is Key: Do not skip the searing step. Building that dark crust on the outside of the meat is where the deep, savory flavor of the gravy originates.