Instant Pot Beef Roast
Make this quick and delicious beef roast in a fraction of the time it normally takes using your instant pot.
Ingredients
- 1 3 lb. beef chuck roast
- 1 lb. baby white potatoes, cut in half
- 5 carrots peeled and cut into pieces
- 1 medium yellow onion
- 2 cloves garlic, chopped
- 1 tablespoon sunflower oil
- 1-1/2 cups beef broth
- 1 tablespoon Worcestershire
- 1 sprig fresh thyme or 1 teaspoon dried
- 1 sprig fresh rosemary or 1 teaspoon dried
- salt & pepper
Instructions
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Lightly salt & pepper both sides of the beef roast.
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Select the button on the instant pot that says "SAUTE".
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Add the sunflower oil to the bottom of the instant pot and wait about one minute to let the pot heat up.
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Once the pot is hot, add the beef to the pot and brown on both sides - about 3 minutes per side. Remove beef to a plate.
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Add the onions to the pot and let cook for about 2 minutes. Add the garlic and cook for an additional 30 seconds.
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Add the beef roast back to the pan along with everything else except the potatoes and carrots.
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Put the lid on the Instant Pot and seal closed. Push the VENT to "SEALING".
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Hit the "PRESSURE COOK" button and enter the time of 50 minutes.
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After 50 minutes - Do a Quick Release of the vent and add the potatoes and carrots to the pot. Lightly salt & pepper the vegetables.
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Hit the "PRESSURE COOK" button again and enter the time of 10 minutes.
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To Make Gravy - Mix about 1/2 tablespoon of flour with 2 tablespoons of water to form a paste. Hit the "SAUTE" button on the Instant Pot. Slowly stir in the flour mixture and stir until the gravy starts to thicken. Hit the cancel button after 2 minutes.