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Instant Pot Roast Beef on a cutting board with a bowl of gravy.
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5 from 11 votes

Instant Pot Roast Beef (Melt-in-Your-Mouth Tender!)

Try this easy recipe and learn how to make amazing Instant Pot Roast Beef, with melt-in-your-mouth tender meat + delicious, rich gravy.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot Roast Beef
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 3 lb beef roast like chuck or bottom blade
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 onion thinly sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 ½ cups baby carrots or 3 carrots cut into chunks
  • 1 lb potatoes
  • Salt and black pepper to taste
  • Cornstarch slurry 2 tbsp cornstarch + 2 tbsp water for gravy
US Customary - Metric

Instructions

  • Sear the Beef: Set the Instant Pot to "Sauté" mode and add olive oil. Season the roast with salt and pepper. Sear for about 4 minutes on each side until browned. Remove the roast and set it aside.
  • Sauté the Vegetables: Add chopped onion and garlic to the Instant Pot and sauté for 3 minutes, stirring occasionally.
  • Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Add thyme and rosemary.
  • Pressure Cook the Roast: Return the seared roast to the pot, lock the lid, and cook on high pressure for 60 minutes. Let the pressure naturally release for 10 minutes before carefully venting the remaining pressure.
  • Remove the Roast: Take the roast out of the Instant Pot and tent it with foil to rest.
  • Cook Vegetables: Add the carrots and potatoes to the Instant Pot and cook on high pressure for an additional 5-8 minutes, depending on desired tenderness. Quick release the pressure when done.
  • Make the Gravy: Set the Instant Pot to "Sauté" mode and stir in the cornstarch slurry into the cooking liquid to thicken the sauce into gravy. Stir until the gravy reaches your desired consistency.
  • Serve: Slice the rested roast and serve it with the cooked vegetables and gravy.

Video

Nutrition

Calories: 538kcal | Carbohydrates: 20g | Protein: 46g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1602mg | Potassium: 1256mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4521IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 6mg