Ingredients
- 3 ½ to 4 pound beef roast
- 3 tablespoons olive oil, divided
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 cups low-sodium beef broth
- 1 ½ pounds russet potatoes
- Seasoning rub
- 2 tbsp corn starch
- 2 tablespoons water
Instructions
- Cut the roast into 4 to 6 chunks. Trim as much of the fat as possible from the chunks of roast.
- Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!
- Press the SAUTÉ key on the instant pot.
- Add 2 tablespoons olive oil to the pot, add the beef, and sauté for 2 to 3 minutes per side, or until nicely seared.
- Remove the beef and set aside.
- Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender.
- Pour in the 3 cups of beef broth.
- Add the chunks of browned beef down into the broth and then top with the carrots and potatoes. Don’t stir. You want the meat submerged in liquid.
- Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 40 minutes.
- After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes then release the remaining steam by moving the valve to the “Venting” position. Press CANCEL.
- Transfer the potatoes to a dish and tent with foil to keep them warm. Transfer the beef to a cutting board and let it rest.
Gravy
For the gravy I strain 2 cups of the liquid from the Instant Pot into a smaller pot and cook it on the stove. I simply use a measuring cup to remove the liquid out of the Instant Pot and then pour it through a fine metal mesh strainer.
- Mix the 2 tablespoons of cold water and cornstarch together in a small bowl.
- Add this mixture to the 2 cups of broth and stir occasionally until the gravy thickens.
Slice or shred the roast and serve with the potatoes, carrots, and gravy.
Notes
*Adding other vegetables works too:
- carrots, peeled and cut into large 2” to 3” chunks
- red or other whole baby potatoes
