Pull out your Instant Pot and make this tender, flavorful beef roast and vegetables that are cooked to perfection in the most delicious, savory gravy! If you’re in the mood for a warm, comfort meal, you need to make this.

Roast Beef is one of my favorite, inexpensive classic dishes that I love to make to feed a crowd or even just for our family of five. Leftovers are even better the next day! It’s one of those dinners that is loved by all and gives you all those warm fuzzy feels, making you think of home. 😉 

While I still 100% love my trusty slow cooker, I also love throwing a meal in the Instant Pot and have it ready in 90 minutes whereas 8-9 hrs in the slow cooker. That’s the magic of the IP! You will most definitely achieve the same tender meat result in a fraction of the time! The most juicy, fork-tender beef and vegetables that are soft (not mushy!). 

The cooking time really depends on the size of meat you are using. I usually use 3-4 lbs and when using the IP, I like to cut it in 4-5 pieces to reduce the cooking time. 

Cooking for my family, I use the 6 quart Instant Pot and it’s more than big enough! Be sure to check out my Instant Pot Pulled Pork.

Yield: 4-6 servings 

INGREDIENTS

• 3 lb chuck roast 
• 3 tablespoons olive oil 
• 1 teaspoon kosher salt
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 3/4 teaspoon paprika 
• 1/2 teaspoon black pepper
• 1 lb red baby potatoes 
• 4 large carrots, chopped into large chunks 
• 1 large onion, chopped into large pieces 
• 4 cups beef broth 
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch 
• 1/4 cup cold water

INSTRUCTIONS

1. In a small bowl, add kosher salt, onion powder, garlic powder, paprika, and pepper. Mix to combine and set aside. 
2. Using a paper towel, pat the chuck roast dry and cut in 4-5 equal pieces.
3. Rub dry mixture all over pieces of meat, making sure to evenly coat all sides.
4. Turn on your Instant Pot and set it to the “saute” function. 
5. Add oil to the pot and wait about 30 seconds, then very carefully place the pieces of meat in the pot. (You might have to do it in two batches.) Let the meat sear for about 3-4 minutes on each side, until it gets a golden/brown crust. Remove the meat from the pot. 
6. Slowly, add the beef broth and Worcestershire sauce to deglaze the bottom of the pot. Make sure to scrape off the burnt bits on the bottom, otherwise you’ll get the “burnt” warning. 
7. Turn “saute” function off and put the meat back in the pot. 
8. Cover with the lid and make sure your venting knob is turned to “sealing”.
9. Cook on manual high pressure for 60 minutes. When time is up, do a quick pressure release. 
10. Take the meat out with a slotted spoon and place it on a clean plate; cover with foil and set aside. 
11.  Add baby potatoes, carrots, and onions to the pot. 
12. Mix the cornstarch and cold water; add it to the pot.
13. Cover with the lid again, making sure your venting knob is turned to “sealing”. 
14. Cook on manual high pressure for 6 minutes. When it’s done, do a quick pressure release. 
15. Take two forks and shred the meat. Arrange the vegetables and roast beef on a place and pour some gravy over the dish before serving.

RECIPE NOTES

• If using a frozen roast, add 25-30 minutes to your pressure cooking time. Skip searing the meat and just simply rub the dry spices on the roast and place it in the pot. Go ahead and follow the pressure cooking steps (skipping over “saute”). 
• If you have leftovers, it keeps well in the refrigerator for 3-4 days.