Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
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
  1. 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.
  2. Season both sides of each piece of beef with kosher salt and freshly ground black pepper.
Searing the Beef
  1. 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.
  2. 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
  1. Add the chopped garlic, sliced onion, bay leaves, tomato paste, soy sauce, and beef broth to the pot. Ensure all ingredients are well combined.
  2. Switch the setting to Pressure Cook on High for 1 hour. Make sure to position the vent correctly.
  3. After 1 hour, perform a manual Quick Release to release the pressure. Carefully add the prepared carrots, celery, and potatoes into the beef mixture.
  4. Gently stir the vegetables into the stew, close the lid tightly again, and set to pressure cook for an additional 5 minutes.
Final Steps
  1. Perform another manual Quick Release, then transfer the meat, vegetables, and potatoes to a large serving dish.
  2. Turn the Instant Pot back to sauté mode to bring the sauce to a gentle boil. Gradually stir in the dissolved cornstarch.
  3. Continue stirring until the sauce thickens to a gravy-like consistency. Adjust seasoning as needed.
  4. 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.