Classic Instant Pot Roast Beef

Print Recipe

Classic Instant Pot Roast Beef

Ingredients

The Rub

  • 1 tbsp salt
  • 1 tsp dried garlic
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp black pepper

Ingredients

  • 3-4 lb beef roast
  • 2 tbsp avocado oil
  • 6-8 cloves garlic
  • 1 onion sliced
  • 4 medium russet potatoes cut into quarters
  • 4 large carrots cut into large chunks
  • 2 cup beef broth I used Better than Broth
  • 1/2 cup dark red wine
  • 4 tbsp butter
  • 1/4 cup flour
  • chopped parsley
  • salt and pepper to taste

Instructions

  • Mix the rub ingredients and rub all over the roast.
  • Turn instant pot to saute feature and add the oil.
  • When hot add the roast and sear on all sides.
  • Remove roast from the instant pot and add the onions, stirring often cook for 4-5 minutes.
  • Add the whole garlic cloves (skin removed) saute for 1 minute.
  • Pour the wine and beef broth into the instant pot and deglaze.
  • Return the roast to the instant pot and cook on high pressure for 45 minutes.
  • Allow the pressure to release naturally for 10 minutes, and then release the pressure.
  • Add the carrots and potatoes and cook for 5 minutes at high pressure.
  • Release the pressure when done and remove the roast, carrots and potatoes to a serving dish.
  • Pour the liquid through a fine sieve and set aside.
  • Set the instant pot to saute and add the butter, when melted add the flour and stir continuously for 3-4 minutes or until starting to brown. All at once add the broth into the roux and stir continuously until smooth and thickened. Season with salt and pepper to taste.
  • Pour over the beef and vegetables, garnish with chopped parsley and enjoy.