Instant Pot Beef Roast with Root Vegetables and Homemade Gravy (Pressure Cooker Recipe)
The perfect one-pot roast with root vegetables and homemade gravy, made in the Instant Pot.
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Ingredients
Beef Roast:
- 2 TB extra virgin olive oil
- 2-3 lbs boneless beef chuck roast
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 2 cups beef broth or chicken broth/stock
- 1 TB Worcestershire sauce
- 1 TB dijon mustard
- 1 tsp salt to taste
- 2 bay leaves
- 4 garlic cloves peeled
Root Vegetables:
- 1-2 medium white onions or sweet yellow onions
- 1 lb carrots
- 4 gold yukon potatoes
Gravy:
- 2 TB organic cornstarch or arrowroot flour starch (optional)
Special Equipment
- Instant Pot
- medium bowl for mixing the Worcestershire sauce, mustard, and salt
- small bowl for mixing the starch and water
Instructions
- Set Instant Pot to Saute, Normal. Once hot, add the olive oil.
- Season the roast with 3/4 teaspoon of salt, pepper, and paprika. Evenly season both sides of the roast with the seasoning.
- In the hot Instant Pot, sear the roast on both sides for a few minutes. Remove the roast to a plate.
- Using a medium-size bowl, mix the Worcestershire sauce, mustard, and 1 teaspoon of salt with beef broth/stock (or chicken or vegetable broth/stock). Add a bit of this liquid to the Instant Pot to scrape up any browned bits on the bottom of the pot. It is important nothing is stuck. If food is stuck on the base of the Instant Pot, you may get a burn notice later on. <--This is true with anything you make in the Instant Pot.
- Add the remaining broth/stock, bay leaves, and garlic to the pot. Set the roast in broth/stock.
- Cancel Saute mode and place the lid on the Instant Pot.
- Secure the lid and set to Sealing. Set to Manual, High Pressure for 75 minutes.
- While the meat is cooking, prepare the vegetables...Peel and halve the onions. Peel and cut the carrots into 3” pieces. Wash and quarter the potatoes.
- When time is up, let the pressure release naturally for 15 minutes. Carefully release remaining pressure and remove roast to a covered dish to rest.
- Add the prepared vegetables to the stock. Secure the lid and and set to Manual, High Pressure for 8 minutes.
- Perform a quick release when the time is up.
- Serve the vegetables with the roast (sliced or shredded).
Optional Gravy:
- Remove the vegetables and create a slurry with the cornstarch by mixing the cornstarch in a small bowl with a small amount of water (about 3 tablespoons of water).
- Add the slurry to the liquid left in the pot. Saute until thickened for more of a gravy, stirring every couple of minutes to prevent anything from sticking to the bottom of the pot. Serve the gravy with the roast and veggies.
Notes
The gold (or Yukon) potatoes used in testing this recipe were large, almost like regular baking potatoes. These are not mini potatoes. 4 full potatoes would be close to 2 lbs.
It might seem annoying to cook the roast and then veg, but it really is worth it. This is worth the perfect texture of the veggies and the roast.
It can take at least 20 minutes for the Instant Pot to come to pressure with the meat in it, and still at least 10 for the veggie even with the hot stock. Worth it!
This is a “Sunday dinner” type meal because it will take at least two hours from start to finish. This is not what people think of as “instant” but it’s still faster than the oven or slow-cooker, and the Instant Pot cooks both the veggies and meat to perfection.
Nutrition
Calories: 441kcal | Carbohydrates: 27g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1219mg | Potassium: 1319mg | Fiber: 5g | Sugar: 4g | Vitamin A: 12790IU | Vitamin C: 19.7mg | Calcium: 100mg | Iron: 7.5mg
Servings: 6 + people
Calories: 441kcal