Instant Pot Roast Beef is a delightful dish that delivers warmth and comfort in every bite. This flavorful roast is perfect for family dinners or cozy gatherings, bringing a sense of nostalgia with its tender meat and savory aroma wafting through your home. With the use of an Instant Pot, this recipe simplifies the traditional roasting process, ensuring that you can enjoy a hearty meal without spending hours in the kitchen. Follow this step-by-step guide to create a spectacular roast that will impress your loved ones and leave them asking for seconds.

Ingredients

To make Instant Pot Roast Beef, you will need the following ingredients:

3 1/2 – 4 pounds chuck beef roast (boneless), known for its rich marbling that contributes to a juicy and flavorful dish.
4 tablespoons olive oil, for sautéing and adding a delicious depth of flavor.
1 whole onion (quartered and roughly sliced), which adds sweetness and aromatics to the dish.
8 cloves garlic (chopped), imparting a robust and savory essence.
2 whole bay leaves, bringing a subtle herbal note that elevates the overall taste.
3 tablespoons tomato paste, introducing a hint of tanginess and color.
2 teaspoons soy sauce, enhancing the umami flavor and adding a savory punch.
3 cups beef broth (regular strength), serving as the liquid base for tenderness and moisture.
6 whole carrots (peeled and sliced into 1-inch pieces), providing sweetness and a vibrant pop of color.
6 stalks celery (sliced into 1/2-inch pieces), adding crunch and aromatic flavor.
2 medium potatoes (peeled and sliced into 1 1/2 inch pieces), delivering heartiness and warmth.
2 tablespoons corn starch (fully dissolved in 3 tablespoons water), which acts as a thickening agent for a silky gravy.
Kosher salt (to taste), enhancing and balancing the flavors.
Freshly ground black pepper (to taste), for a subtle kick of spice.

Step-by-Step Directions

Start by trimming a bit of excess fat from the chuck roast, but leave most of it to ensure tenderness. Pat the beef dry with paper towels, then slice it into 8 even-sized pieces.
Season both sides of each piece of beef with a light layer of kosher salt and freshly ground black pepper, pressing down to ensure the seasoning adheres well.
In the inner pot of your Instant Pot, turn the setting to sauté mode and add 2 tablespoons of olive oil. Once the oil is hot, brown half of the beef pieces on all sides, creating a beautiful crust.
Remove the browned pieces from the pot and repeat the process with the remaining beef. After browning, return all the beef to the pot.
Add in the chopped garlic, sliced onion, bay leaves, tomato paste, soy sauce, and beef broth. Ensure that the ingredients are well combined.
Switch the setting to Pressure Cook on High for 1 hour. Make sure to position the vent correctly for cooking.
After 1 hour, perform a manual Quick Release to release the pressure. Carefully add the prepared carrots, celery, and potatoes into the beef mixture.
Gently stir the vegetables into the stew, close the lid tightly again, and set to pressure cook for an additional 5 minutes.
Perform another manual Quick Release, then transfer the meat, vegetables, and potatoes to a large serving dish to keep warm while leaving the sauce in the pot. Skim any excess fat from the top of the sauce.
Turn the Instant Pot back to sauté mode to bring the sauce to a gentle boil. Gradually stir in the dissolved cornstarch, ensuring it’s well mixed without any traces of white.
Continue stirring until the sauce thickens to a gravy-like consistency. Taste and adjust seasoning with kosher salt and black pepper as needed.
Finally, pour the rich gravy over the pot roast, vegetables, and potatoes. Remember to remove the bay leaves before serving. This dish pairs beautifully with buttered noodles, fluffy rice, or rustic bread.

Tips & Tricks

For added flavor, consider searing the beef roast in a hot skillet before placing it in the Instant Pot.
You can enhance the vegetable mix by adding parsnips or green beans for extra variety.
If you prefer a richer flavor, substitute some of the beef broth with red wine, provided it suits your dietary preferences.
Letting the roast rest for a few minutes before slicing will help retain the juices and improve tenderness.
Experiment with herbs like thyme or rosemary for an aromatic twist.

Serving Suggestions & Pairings

Instant Pot Roast Beef is delicious when served hot. Complement this hearty dish with creamy mashed potatoes, fresh garden salad, or herbed rice. It’s perfect for family gatherings, Sunday dinners, or colder days when you crave comfort food. Don’t hesitate to explore various pairings, such as crusty baguette or roasted seasonal veggies, to complete your meal.

Nutritional Information

One serving of Instant Pot Roast Beef provides approximately 450 calories, 25g of protein, 30g of carbohydrates, and 25g of fat (amounts may vary based on portion size and specific ingredients used). This dish is a great source of protein and other nutrients, offering a balanced meal when paired with vegetables.

Storing Tips & Variations

To store leftover Instant Pot Roast Beef, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for longer storage, up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth to keep it moist. Variations of this dish can include using different cuts of meat such as brisket or adding spices like paprika for a smoky flavor.

Conclusion

There’s something truly special about Instant Pot Roast Beef. It’s simple enough to make on a busy weekday but delicious enough to serve at special occasions. We encourage you to try this recipe, savor the flavors, and share your experience with others. Nothing beats gathering around the table with loved ones, enjoying a meal made with care and tradition.

FAQs

Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like brisket or round chuck. Just keep in mind that cooking times may vary based on the cut’s tenderness.
What if my roast beef is tough after cooking?
If the beef turns out tough, it may need more cooking time. Consider letting it pressure cook for an additional 10-15 minutes.
Can I make this recipe without an Instant Pot?
Absolutely! You can adapt it for a slow cooker or stovetop; just increase the cooking time accordingly.
What vegetables can I add to the dish?
Feel free to get creative! Adding potatoes, parsnips, or even peas can enhance the flavor and nutrition.
Is there a way to make this dish gluten-free?
Yes! Use gluten-free soy sauce or tamari and ensure all other ingredients are gluten-free certified.

Instant Pot Roast Beef

A comforting and flavorful dish, Instant Pot Roast Beef is perfect for family dinners, offering tender meat and a savory aroma. This simplified recipe allows you to enjoy a hearty meal without spending hours in the kitchen.

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Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

3.5 pounds chuck beef roast (boneless) Known for its rich marbling, contributing to a juicy and flavorful dish.
4 tablespoons olive oil For sautéing and adding depth of flavor.
1 whole onion (quartered and roughly sliced) Adds sweetness and aromatics.
8 cloves garlic (chopped) Imparts a robust and savory essence.
2 whole bay leaves Brings a subtle herbal note.
3 tablespoons tomato paste Introduces tanginess and color.
2 teaspoons soy sauce Enhances umami flavor.
3 cups beef broth (regular strength) Allows for tenderness and moisture.
6 whole carrots (peeled and sliced into 1-inch pieces) Provides sweetness and color.
6 stalks celery (sliced into 1/2-inch pieces) Adds crunch and flavor.
2 medium potatoes (peeled and sliced into 1.5-inch pieces) Delivers heartiness and warmth.
2 tablespoons corn starch (fully dissolved in 3 tablespoons water) Acts as a thickening agent.

Method

Preparation

Start by trimming a bit of excess fat from the chuck roast, but leave most of it to ensure tenderness. Pat the beef dry with paper towels, then slice it into 8 even-sized pieces.
Season both sides of each piece of beef with kosher salt and freshly ground black pepper.

Searing the Beef

In the inner pot of your Instant Pot, turn the setting to sauté mode and add 2 tablespoons of olive oil. Once the oil is hot, brown half of the beef pieces on all sides.
Remove the browned pieces from the pot and repeat the process with the remaining beef. After browning, return all the beef to the pot.

Cooking

Add the chopped garlic, sliced onion, bay leaves, tomato paste, soy sauce, and beef broth to the pot. Ensure all ingredients are well combined.
Switch the setting to Pressure Cook on High for 1 hour. Make sure to position the vent correctly.
After 1 hour, perform a manual Quick Release to release the pressure. Carefully add the prepared carrots, celery, and potatoes into the beef mixture.
Gently stir the vegetables into the stew, close the lid tightly again, and set to pressure cook for an additional 5 minutes.

Final Steps

Perform another manual Quick Release, then transfer the meat, vegetables, and potatoes to a large serving dish.
Turn the Instant Pot back to sauté mode to bring the sauce to a gentle boil. Gradually stir in the dissolved cornstarch.
Continue stirring until the sauce thickens to a gravy-like consistency. Adjust seasoning as needed.
Finally, pour the rich gravy over the pot roast, vegetables, and potatoes. Remove the bay leaves before serving.

Notes

For added flavor, consider searing the beef roast in a hot skillet before placing it in the Instant Pot. You can enhance the vegetable mix by adding parsnips or green beans. For a richer flavor, substitute some beef broth with red wine.