How to make a delicious and tender roast in your Instant Pot
I’ve been using my Instant Pot more and more lately. One of the things I have been doing is converting some of our favorite recipes into Instant Pot recipes. This is an altered version of my Roast Beef recipe that is normally slow cooked in the oven.
To begin, cut a chuck roast in half. This is so that it fits into the Instant Pot well. Sprinkle with some salt & pepper on both sides.
Push the “Sauté” button on the Instant Pot and add a tablespoon of extra virgin olive oil. (I also use coconut oil for this.) When the oil is hot, place one half of the roast in the pot and let it sit undisturbed for 2-3 minutes. Turn it over and let it sear on that side as well.
When that half is done, place it on a plate and repeat with the other half of the roast.
Toss in 4 whole cloves of garlic and an onion that has been cut into wedges. Let them cook until they develop a little color in spots. Scoop them out to a dish.
Pour in 1/2 cup of red wine and with a wooden spoon, loosen all of the brown bits in the bottom of the pot. Turn off the Instant Pot.
Place the roast halves back into the pot along with the onion & garlic. Pour in 2 cups of beef broth.
Add in some thyme, rosemary, parsley, and bay leaves along with some carrots that have been cleaned and cut into pieces.
Close and seal your Instant Pot. Press the “manual” button for pressure cooking. Set this to 90 minutes at high pressure. Let it run its cycle along with the cooling/depressurizing time.
When it is finished if you would like to have gravy, ladle the liquid through a sieve into a sauce pan. Mix about 3 tablespoons of corn starch with 2/3 cup of water in a small dish.
Bring the liquid to a gentle boil and pour in half of the cornstarch mixture. Stir and allow it to boil and thicken. If you would like it thicker, add more of the cornstarch mixture.
Enjoy!
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Instant Pot – Roast Beef
Ingredients
- 1 beef chuck roast, cut in half
- 1 Tb extra virgin olive oil, or coconut oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 whole cloves garlic, peeled
- 1 onion, cut into wedges
- 1/2 c red wine
- 2 c beef broth
- 1 sprig fresh thyme, or 1½ teaspoon dry thyme leaves
- 1 sprig fresh rosemary, or 1½ teaspoon dry rosemary leaves
- several sprigs of fresh parsley, or 1½ teaspoon dry parsley
- 2 Bay leaves
- 6-8 carrots, cleaned & cut into chunks
For the gravy:
- 2/3 c cold water
- 3 Tb cornstarch, FOR PALEO: substitute tapioca/cassava flour
Instructions
- To begin, sprinkle the roast halves with salt & pepper.
- Push the “Sauté” button on the Instant Pot and add the oil.
- When the oil is hot, place one half of the roast in the pot and let it sit undisturbed for 2-3 minutes. Turn it over and let it sear on that side as well.
- When that half is done, place it on a plate and repeat with the other half of the roast.
- Toss in the garlic cloves and onion wedges. Let them cook until they develop a little color in spots. Scoop them out to a dish.
- Pour in the red wine and with a wooden spoon, loosen all of the brown bits in the bottom of the pot. Turn off the Instant Pot.
- Place the roast halves back into the pot along with the onion & garlic. Pour in the beef broth.
- Add in the thyme, rosemary, parsley, and bay leaves along with the carrot pieces.
- Close and seal your Instant Pot. Press the “manual” button for pressure cooking. Set this to 90 minutes at high pressure. Let it run its cycle along with the cooling/depressurizing time.
For the Gravy:
- When it is finished if you would like to have gravy, ladle the liquid through a sieve into a sauce pan. Mix about 3 tablespoons of corn starch with 2/3 cup of cold water in a small dish.
- Bring the liquid to a gentle boil and pour in half of the cornstarch mixture. Stir and allow it to boil and thicken. If you would like it thicker, add more of the cornstarch mixture.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
To Make Roast Beef in Your Slow Cooker:
- Heat the oil in a Dutch oven or large cast iron skillet.
- Add in the roast and cook it until browned, as in the Instant Pot recipe above. Then place it in your slow cooker.
- Saute the onion wedges and garlic cloves until they have a little color. Put them in the slow cooker with the roast.
- Pour in the red wine and with a wooden spoon, loosen all of the brown bits in the bottom of the skillet.
- Pour it all into the slow cooker.
- Add in the remaining ingredients.
- Cover and cook on low for 7-8 hours.
- To make a gravy from the liquid, follow the instructions in the Instant Pot recipe above.
