Description
Tender, flavorful Instant Pot roast beef with vegetables and a savory gravy—ready in just over an hour. Perfect for a cozy family dinner!
Ingredients
Scale
- 3 pounds chuck roast beef (thawed)
- Seasoned salt and ground black pepper (to taste)
- 2 tablespoons extra virgin olive oil
- 1 large onion (sliced into rings)
- 3 cloves garlic (minced)
- 1 tablespoon Montreal Steak seasoning
- 2 bay leaves
- 2 ½ cups low-sodium chicken stock
- 1 tablespoon soy sauce
- 8 ounces mushrooms (quartered)
- 2 carrots (diced)
- 1–2 pounds golden baby potatoes
- 5 tablespoons cornstarch (dissolved in 5 tablespoons of cold water)
Instructions
- Season and sear the beef
First things first, pat your chuck roast dry with paper towels. This helps the meat brown better. Season both sides generously with salt and pepper. Turn your Instant Pot on to sauté mode and add the olive oil. Once it’s hot, add the beef and sear it for about 8 minutes on each side until it gets a nice golden-brown crust. (Tip: Don’t skip this step! Browning the meat adds tons of flavor.) After searing, remove the roast and set it aside on a plate. - Sauté the aromatics
In the same pot, toss in your sliced onions and sauté them for about 5 minutes until they’re soft and slightly caramelized. Then, add the minced garlic, Montreal steak seasoning, and bay leaves. Let everything cook for another minute until fragrant. This is when your kitchen will start to smell amazing! - Add the liquids and cook the beef
Pour in the chicken stock and soy sauce, scraping up any browned bits stuck to the bottom of the pot (those bits are flavor gold). Return the roast to the pot, making sure it’s mostly submerged in the liquid. Secure the lid, set the Instant Pot to Meat/Stew mode, and cook at high pressure for 45 minutes. Once it’s done, allow the pressure to naturally release for 25 minutes before opening the lid. - Cook the vegetables
After the beef is done, remove it and let it rest under some foil while you cook the veggies. Add the mushrooms, carrots, and baby potatoes to the pot, cover, and cook on high pressure for 5 minutes. Then, do a quick pressure release. - Make the gravy
Now, for the grand finale—the gravy! Switch your Instant Pot back to sauté mode. In a small bowl, mix the cornstarch with cold water to create a slurry, then stir it into the pot. Bring everything to a boil and cook for 1-2 minutes until the gravy thickens. (Tip: If your gravy is too thick, just add a splash of extra broth or water to thin it out.) Pour the gravy over your sliced beef and veggies, and you’re done!
Notes
For serving, I like to arrange the sliced roast beef on a large platter, surrounded by the potatoes, carrots, and mushrooms. Drizzle everything with the rich gravy, and sprinkle some fresh parsley on top for a pop of color. If you’re feeling fancy, you can serve the gravy in a separate gravy boat so people can pour it over their servings (or bathe their entire plate in it—I won’t judge!).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner