Instant Pot Roast Beef
This Instant Pot Roast Beef is exceptionally tender and boldly flavorful. We add potatoes and carrots to make it an easy meal-in-one. Serve with noodles, rice, or rustic bread.
Servings: 8
Ingredients
- 3 ½ - 4 pounds chuck beef roast, boneless
- 4 tablespoons olive oil
- 1 whole onion, quartered and roughly sliced
- 8 cloves garlic, chopped
- 2 whole bay leaves
- 3 tablespoons tomato paste
- 2 teaspoons soy sauce
- 3 cups beef broth, regular strength
- 6 whole carrots, peeled/sliced into 1-inch pieces
- 6 stalks celery, sliced into 1/2-inch pieces
- 2 medium potatoes, peeled/sliced into 1 1/2 inch pieces
- 2 tablespoons corn starch, fully dissolved in 3 TB water
- kosher salt , to taste
- freshly ground black pepper, to taste
Instructions
- Trim a bit of excess fat, but leave most of it for tenderness. Use paper towels to pat-dry beef thoroughly. Slice beef roast into 8 even sized pieces.
- Sprinkle sides of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to adhere seasoning to the meat.
- In the inner pot of Instant Pot, add 2 TB oil over sauté mode. Once oil is hot, brown half the beef pieces on all sides.
- Remove from pot and repeat with remaining half of beef pieces. Add back all browned beef.
- Add garlic, onion, bay leaves, tomato paste, soy sauce, and beef broth. Switch setting to Pressure Cook on High, and set for 1 hour cook time - be sure vent is turned to correct position.
- After 1 hour, do a manual Quick Release, and add carrots, celery, and potatoes. Stir them into the beef mixture, close lid tightly, and set to pressure cook for 5 more minutes.
- Do a manual Quick Release and transfer meat, vegetables, and potatoes to a large serving dish and keep warm, while leaving the sauce/liquid in the pot. Skim fat off top of sauce.
- Turn on Sauté mode to bring gravy/sauce to a gentle boil. Gradually stir in fully dissolved cornstarch - must be completely dissolved in water, without any trace of white streaks left.
- Stir until sauce thickens into a gravy-like consistency. Add kosher salt and black pepper to taste.
- Pour gravy over pot roast, vegetables, and potatoes; remember to remove bay leaves. Serve with buttered noodles, fluffy rice, or rustic bread.
Notes
- Pat the beef dry thoroughly with paper towels before searing. This step helps the meat brown nicely and adds deep flavor to the dish.
- Use the sauté mode on your Instant Pot to sear the beef in batches. Avoid crowding the pot so the meat browns properly rather than steaming.
- Fully dissolve cornstarch in water before adding it to the pot. This helps the gravy thicken evenly without lumps.
- If you’d prefer to serve the pot roast directly from the Instant Pot, stir the beef and veggies back into the thickened gravy and gently fold to coat. Keep the pot on Warm Mode until ready to serve.
- For slow Crock Pot version, see recipe for Slow Cooker Pot Roast with Gravy.
- This recipe is part of our Instant Pot Recipes Collection.
- You can also serve it with a side of Creamy Baked Mashed Potatoes or keep things simple with a scoop of Instant Pot Jasmine Rice.
Nutrition (per serving)
Calories: 482kcal | Carbohydrates: 42.1g | Protein: 51.6g | Fat: 13.1g | Saturated Fat: 2.3g | Cholesterol: 144.8mg | Sodium: 504.5mg | Fiber: 9.3g | Sugar: 19.5g