Instant Pot Pot Roast with Mashed Potatoes and Gravy
User Reviews
4.9
Instant Pot Pot Roast with Mashed Potatoes and Gravy
Description
The recipe begins with patting the beef roast dry and seasoning with salt and pepper. The roast is browned on all sides in the Instant Pot using olive oil to develop flavor and seal juices. Onions are sautéed in the pot and deglazed with red wine, which reduces to concentrate flavor. Carrots and fresh rosemary and thyme sprigs are added, and the roast is returned to the pot along with beef broth for pressure cooking. The sealed Instant Pot cooks the roast to tender perfection in a fraction of traditional oven time.
The cooking liquid is strained and thickened with cornstarch to create a silky gravy. Meanwhile, baby potatoes cooked separately can be mashed to accompany the dish. The roast slices easily and absorbs the herbaceous, beefy sauce. This meal combines textures from soft meat, vegetables, and creamy mashed potatoes with a robust gravy finish.
This recipe can be made with other cuts like chuck roast or brisket, with adjustments to cooking times. Cornstarch can be substituted or omitted for dietary preferences, and the recipe quantity suits a standard 6-quart Instant Pot but can be scaled. The rich combination of braised beef, fresh herbs, and wine makes it a hearty dinner choice with made-from-scratch elements simplified by this cooking method.
Ingredients
- 2-3 lbs. bottom round roast see notes for other cuts
- 1/2 cup extra-virgin olive oil divided (8 tablespoons)
- kosher salt
- black pepper
- 2 onion halved and thickly sliced
- 1 cup red wine
- 4 carrot cut into 3" pieces
- 2 prigs rosemary fresh
- 2 prigs thyme fresh
- 4 cups beef broth or chicken stock
- 1.5 lbs. baby potato red or gold
- 3 tablespoons corn starch
Instructions
- Turn your Instant Pot to the "sauté" setting and wait for it to heat up.
- Pat the beef roast as dry as you can with a paper towel. Season generously with kosher salt (about 1 tablespoon) and black pepper (about 1/2 tablespoon).
- Add 2 tablespoons olive oil and brown the beef roast on all sides, about 3 minutes per side. Remove to a plate or shallow bowl (make sure it has enough depth to catch any runaway juices).
- Add 2 tablespoons olive oil to the instant pot and add the onions. Sauté until softened and starting to brown (about 5 minutes).
- Add the red wine to deglaze, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Continue cooking on the "sauté" function until almost all liquid has evaporated from the wine (about 5 minutes).
- Turn the sauté function off. Add the carrots, rosemary sprigs, and thyme sprigs to the instant pot and stir. Place the beef roast on top, along with any juices from the plate. Pour the beef broth on top.
- Place the wire rack insert that came with your instant pot on top of the beef, and place the potatoes on top of it.
- Cover the instant pot and make sure the sealing valve is set to "sealed." Set the instant pot to manual on high for 60 minutes.
- Allow the pressure to release naturally for 10 minutes, then use a wooden spoon to turn the sealing valve to "venting" to release the rest of the pressure.
- Remove the potatoes to a large bowl and the beef to a platter or rimmed baking sheet (something that will catch the juices). Remove the vegetables with a slotted spoon and place with the beef, and discard the rosemary and thyme sprigs. Shred the beef into large chunks with two forks.
- Mash the potatoes with a potato masher and add the remaining 1/4 cup olive oil to them. Add 1 cup of the drippings from the bottom of the instant pot and continue mashing until desired consistency is reached. Season to taste with salt and pepper, if necessary.
- Mix the corn starch with 1/4 cup of water to create a smooth slurry. Turn the Instant Pot to the "sauté" setting again. Once the drippings are boiling, stir in the corn starch slurry until thickened (about 2 minutes). Season to taste with salt and pepper.
- Serve the mashed potatoes topped with the pot roast and carrots/onions, topped with the gravy.
Notes
- Various beef cuts such as chuck roast or brisket can be used; cooking times may vary accordingly.
- To keep this recipe paleo or Whole30 compliant, omit the cornstarch or use arrowroot powder instead for thickening.
- Recipe quantities are based on a 6-quart Instant Pot; for smaller or larger models adjust ingredients accordingly.
- The nutrition info excludes added salt and optional ingredients; calculate manually if precise data is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 78mg | 26% |
| Sodium | 577mg | 24% |
| Potassium | 1004mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5120IU | 102% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 54mg | 5% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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