Every once in a while, I find a roast in the island. Sometimes its meat imported from Brazil or from France, on the French islands. Cooking roast without heating up the boat in the instant pot is a wonderful alternative to cooking it in the oven. It is still time consuming, but hovering over the pot is not required. This is a great meal to serve company! Hope you enjoy this meal as much as we do!
Instant Pot Roast Beef with Potatoes and Carrots
Takes about 2 hrs to prepare but 80 mins is just cooking meat and resting in instant pot
Ingredients
4 tablespoons olive oil, divided
3 lbs beef chuck roast, salt and peppered
1 large onion sliced
4 cloves garlic, minced
2 c beef broth
1 T Worcestershire sauce
1/2 t onion powder*
1/8 t celery seeds (optional)
Add after cooking meat 60 min.
2-3 potatoes cut in 1-inch chunks
2-4 carrots cut in 1-inch chunks
After cooking vegetables
3 T cornstarch and ¼ c water
Directions
- Heat 2 tablespoons oil in the Instant Pot set to on sauté function.
- Cut the roast in half if needed to fit in the instant pot. Add roast to hot oil and brown all over, 2 to 3 minutes per side. Transfer to plate after browning.
- With the Instant Pot still on sauté mode, add the onions to the pot. Cook until softened and lightly browned, stirring often and scraping up any browned bits from the bottom of the pot, about 4 minutes. Stir in the garlic and press cancel to turn off the Instant Pot. (if too much is sticking to pan, add a little water or broth—no more than ¼ cup; continue scrapping up bits)
- Pour in broth and Worcestershire sauce, onion powder and celery seeds (or dry Lipton Onion Soup Mix). Stir well.
- Add the roast back to the pot. Close the Instant Pot lid and move the steam release valve to the sealing position. Cook on Manual/Pressure Cook for 60 minutes. When the cook time ends, allow the pressure to release naturally for 10 minutes. Then quick release any remaining pressure by moving the valve to the venting position
- Meanwhile cut up the carrots and potatoes. Season with salt and pepper.
- After the meat has cooked, open the Instant Pot and add the carrots and potatoes around the beef. Close the lid and pressure cook for 2 minutes more on high pressure. When the cooking time ends allow the pressure to be released naturally for 4 minutes. Then quick release any remaining pressure.
- Remove the beef and vegetables from the Instant Pot using a slotted spoon, leaving the juices in the pot.
- Thicken the juices in the Instant Pot (optional): Turn the Instant Pot on sauté mode. Stir together 3 tablespoons cornstarch and ¼ cup of water in a small bowl. Pour cornstarch mixture into the liquid in the pot. Cook, stirring occasionally, until gravy thickens slightly for 2-3 minutes. Season with salt and pepper.
Serve pot roast with the gravy and vegetables.
*Note: May use dry onion soup mix instead of onion powder and celery seeds
