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Instant Pot Roast Beef with Vegetables and Gravy Recipe

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3.9 from 11 reviews

This Instant Pot Roast Beef recipe delivers melt-in-your-mouth tender beef cooked to perfection with flavorful herbs, garlic, and a rich gravy. The pressure cooking method ensures a quick and easy meal with perfectly cooked carrots and potatoes, making it a comforting and hearty dinner option for any occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Meat and Seasoning

  • 3 lb beef roast (like chuck or bottom blade)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Vegetables

  • 1 onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 1/2 cups baby carrots (or 3 carrots cut into chunks)
  • 1 lb potatoes (cut into chunks)

Liquids and Flavorings

  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Gravy Thickener

  • Cornstarch slurry (2 tbsp cornstarch + 2 tbsp water)

Additional Seasoning

  • Salt and black pepper (to taste)

Instructions

  1. Sear the Beef: Set the Instant Pot to “Sauté” mode and add olive oil. Season the beef roast evenly with kosher salt and black pepper. Place the roast in the pot and sear for about 4 minutes on each side until a golden-brown crust forms. Remove the roast and set aside.
  2. Sauté the Vegetables: Add the thinly sliced onion and minced garlic to the Instant Pot. Sauté for about 3 minutes, stirring occasionally, until the onions are translucent and fragrant.
  3. Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to lift any browned bits stuck to the surface. These add great flavor. Stir in the dried thyme and rosemary to infuse the liquid with herbal aroma.
  4. Pressure Cook the Roast: Return the seared beef roast to the Instant Pot. Secure the lid and set the pressure to high. Cook for 60 minutes. Once the cooking cycle completes, allow a natural pressure release for 10 minutes before carefully venting the remaining pressure.
  5. Remove the Roast: Carefully open the lid and remove the roast from the pot. Tent it loosely with foil and let it rest; this helps retain juices.
  6. Cook Vegetables: Add baby carrots and chopped potatoes to the Instant Pot with the cooking liquid. Close the lid again and cook on high pressure for 5 to 8 minutes, depending on how tender you prefer your vegetables. Use quick release to release the pressure when done.
  7. Make the Gravy: Set the Instant Pot back to “Sauté” mode. Stir in the cornstarch slurry (cornstarch mixed with water) into the liquid. Continuously stir until the sauce thickens into a smooth gravy. Adjust thickness by adding more slurry or cooking a bit longer.
  8. Serve: Slice the rested roast into portions and serve alongside the cooked carrots and potatoes, topped generously with the freshly made gravy.

Notes

  • Allow the roast to rest before slicing to ensure it stays juicy.
  • Use a meat thermometer to check that the beef reaches an internal temperature of about 145°F for medium doneness.
  • Adjust vegetable cooking times based on your preferred tenderness.
  • If you prefer thicker gravy, add more cornstarch slurry gradually while sautéing the sauce.
  • Leftover roast beef can be stored in the refrigerator for up to 3 days and reheated gently.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://iamstarved.com/instant-pot-roast-beef-with-vegetables-and-gravy-recipe/