In an attempt to launch myndyourself.com by Jan 1, 2025, this recipe blog will be very basic and I will add more details later in 2025.
Instant Pot Roast Beef and Potatoes
A favourite Sunday night dinner at our house. The roast is so tender and the gravy so delicious! Carrots and broccoli are a great choice for a side dish with this meal. Adapted from Instant Pot Pot Roast from Amy + Jacky Pressure Cook Recipes.com.
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 2-3 lb. Chuck Roast
- Sea Salt
- 1 Tbsp. Oil
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 1 Large Yellow Onion
- 2 Tbsp. Balsamic Vinegar
- 1 Cup Chicken Broth
- 1 Tbsp. Tamari gluten free
- 1 Tbsp. Fish Sauce
- ¼ tsp. Dried Rosemary
- ¼ tsp. Dried Thyme
- 2 Bay Leaves
- 4 Large Russet Potatoes
- 2 Tbsp. Cornstarch
Instructions
- Turn the Instant Pot on to Sauté mode and adjust to "More" so it is at the highest heat.
- Season the chuck roast with a generous amount of sea salt.
- Add oil to the Instant Pot, ensuring to coat the entire bottom. Brown the chuck roast on each side for 8-10 minutes. When all sides are browned, remove roast and set aside on plate.
- While roast is browning, slice onion.
- Reduce the Sauté heat to medium (cancel, then select Sauté mode again). Add onions and garlic, stir and cook for about 2 minutes.
- Add balsamic vinegar to deglaze the bottom of the pot. Add chicken broth, tamari, fish sauce, rosemary, thyme and bay leaves.
- Put the roast (and any juices that have drained from it) back into the Instant Pot. Close lid and pressure cook on High Pressure for 45 minutes (ensure vent is closed). Note: It will take about 10 minutes for the pressure to build before the 45 minute time starts.
- While the roast is cooking, peel and quarter the potatoes.
- After 45 minutes has counted down, leave the Instant Pot to naturally release pressure for 25 minutes.
- Open the lid carefully, remove roast and set aside.
- Add the potatoes to the Instant Pot and fully submerge them in the sauce. Close lid and pressure cook on High Pressure for 20 minutes (ensure the vent is closed).
- After 20 minutes has counted down, cover the vent with a towel and use a spoon to turn the Quick Release valve to release the pressure.
- Use a slotted spoon to remove the potatoes and place in a serving bowl. You may also wish to remove the onions and bay leaves before making the gravy.
- Turn the Instant Pot on to Sauté mode. Mix 2 Tbsp. cornstarch with 3 Tbsp. water, then gradually mix into sauce while stirring. Continue stirring until gravy thickens.
- Carve the roast, ensuring to slice the meat against the grain. Serve with gravy, potatoes and vegetables.