Instant Pot Roast Dinner Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
436 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Roast Dinner Recipe
Description
The recipe starts with placing a 2-3 lb roast beef into the Instant Pot along with Italian seasoning, garlic, salt, black pepper, and beef stock. Cooking under high pressure for 50 minutes tenderizes the meat. After slow release, the beef is removed and shredded, making it easy to serve.
Vegetables—potatoes, carrots, and onions cut into large pieces—are cooked next in the beef juices under pressure for 10 minutes with quick release. This cooking sequence ensures the vegetables hold their shape without becoming mushy.
The gravy is made by whisking cornstarch with water and combining it with the cooking liquid over the sauté setting. Bringing it to a boil thickens the gravy to a smooth consistency that completes the meal.
This roast dinner provides a straightforward method to get tender beef and hearty vegetables in one pot, useful for a satisfying home meal.
Ingredients
- 2 to 3 lbs roast beef
- 1.5 lbs potatoes cut into chunks (I used small baby yellow potatoes so there was not cutting, any variety
- 4 carrot peeled and cut into chunks
- 1/2 onion cut into chunks
- 4 cups beef stock one carton, or beef broth
- 1 teaspoon garlic minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water for the gravy
- 2 tablespoons cornstarch
Instructions
- First, add your roast to the Instant Pot.
- Then add all your seasonings.
- Next add in the beef stock.
- Put the lid on and set it to sealing. Cook on the high pressure setting for 50 minutes and do a slow (natural) release.
- While the roast is cooking, cut all your vegetables into large chunks. You want them to be bigger so they will not turn into mush.
- After this cooking time, remove and shred the beef.
- Next add your vegetables to the instant pot (with the beef juices) and cook on high pressure for 10 minutes with a quick release. Remove the vegetables from the Instant Pot after this cooking time.
- Now, time to make the gravy. Change the instant pot setting to the sauté feature.
- In a small bowl whisk together the 1/4 cup of water and the cornstarch.
- Whisk in the water and cornstarch mixture in with the beef juice in the instant pot.
- Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well.
- Drizzle the gravy over the roast, potatoes, and carrots and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 56g | 112% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 140mg | 47% |
| Sodium | 678mg | 28% |
| Potassium | 1681mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 6795IU | 136% |
| Vitamin C | 16mg | 18% |
| Calcium | 108mg | 11% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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