World’s BEST Instant Pot Roast Beef And Gravy

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Extremely simple, tender and flavorful instant pot beef roast with an amazing gravy out of the juices/ drippings. Made with a few ingredients and minimal effort. Just what you need on a Sunday or any special occasion such as birthday.

Another family favorite. This instant pot roast beef is perfectly tender and the gravy is to die for. The beef chuck was browned to build loads of flavor, then minimally seasoned with just salt and pepper and cooked with bacon, onion, carrots and tomato paste in a pressure cooker for nearly 60 minutes. The juices from the roast were used to make a creamy and super tasty gravy.

What you’ll need to make instant pot beef roast and gravy

1.8 kg/ about 4 lbs bonelessand marbled  beef chuck
100 g/ 3.5 oz bacon
2 medium carrots
1 medium onion
2 tbsp margarine to brown the meat
1 teaspoon tomato paste
500 ml / 2 cups water

For the roast beef gravy

125 ml/ about ½ cup heavy cream (creme fraiche makes a great alternative)
1 tablespoon cornstarch (corn flour)
salt, pepper and cayenne pepper to taste

How to make instant pot roast beef

Pat dry the roast beef with paper towels and remove the tendons.

Peel and mince onion and cut carrots into sticks. Then cut bacon into smaller slices.

Heat about 2 tablespoons margarine or any oil of your choice and brown the whole beef chuck on all sides to build loads of flavor. This takes about 10 minutes.

Add bacon and tomato paste and and cook for about 2 minutes.

Then add carrots and and saute for 3 minutes. Season the meat on all sides with salt (we’ve used about 1 teaspoon) and freshly ground black pepper. Then stir in about half a liter (2 cups) water.

Clean the margin of the pot and cover. Heat on medium high heat until the valve on the lid of the pot starts to hiss. So now lock the lid on. Now reduce the heat to minimum. This is the point where the pressure cooker begins to cook.

Let cook for about 1 hour. After switch off the heat. Without opening the pot, let sit until the pressure valve has gone down completely. Then open the instant pot, transfer the meat to a platter or large plate and cover with aluminum foil while making the gravy.

How to make gravy for roast beef

Begin by mixing cornstarch with water. Bring the pot roast juices to a boil, stir in cornstarch mixture followed by heavy cream. Then season with salt, pepper and cayenne pepper. Let cook until the sauce starts to bubble.

To serve using a sharp knife cut the meat into slices. Serve with the gravy and any sides of your choice. We’ve served it with dumplings and sauteed kohlrabi.

What to serve your roast beef with

World's BEST Instant pot roast beef and gravy

Extremely simple, tender and flavorful instant pot beef roast with an amazing gravy out of the juices/ drippings. Made with a few ingredients and minimal effort. Just what you need on a Sunday or any special occasion such as birthday.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner, Lunch, Main Course
Cuisine: European, German
Keyword: beef roast, Christmas, how to, instant beef roast, Rinderbraten, Sunday dinner, Sunday lunch, Thanksgiving
Servings: 10 Servings
Author: Ester from esterkocht.com

Equipment

  • Instant pot

Ingredients

  • about 1.8 kg/ 4 lbs beef chuck boneless and marbled
  • 100 g/ 3.5 oz bacon
  • 2 medium carrots
  • 1 medium onion
  • 2 tablespoons margarine to brown the meat
  • 1 teaspoon tomato paste
  • 500 ml / 2 cups water

For the creamy gavry

  • 125 ml/ about ½ cup heavy cream (creme fraiche makes a great alternative)
  • 1 teaspoon cornstarch (corn flour)
  • roast juices
  • salt, pepper and cayenne pepper to taste to taste

Instructions

  • Pat dry the roast beef with paper towels and remove the tendons. Peel and mince onion and cut carrots into sticks. Then cut bacon into smaller slices. Heat about 2 tablespoons margarine or any oil of your choice and brown beef chuck on all sides to build loads of flavor. This takes about 10 minutes. Add bacon and tomato paste and and cook for about 2 minutes. Then add the carrots and onions and saute for 3 minutes. Season the meat on all sides with salt (we've used about 1 teaspoon) and freshly ground black pepper. Then stir in about half a liter (2 cups) water.
  • Clean the margin of the pot and cover. Heat on medium high heat until the valve on the lid of the pot starts to hiss. So now lock the lid on. Now reduce the heat to minimum. This is the point where the pressure cooker begins to cook. Let cook for about 1 hour. After switch off the heat. Without opening the pot, let sit until the pressure valve has gone down completely. Then open the instant pot and transfer the meat to a platter or large plate and cover with aluminum foil while making the gravy.
  • Begin by mixing cornstarch with water. Bring the pot roast juices to a boil, stir in cornstarch mixture and season with salt, pepper and cayenne pepper. Stir heavy cream or Crème Fraiche. Let cook until the sauce starts to bubble. To serve using a sharp knife cut the meat into slices. Serve with the gravy and any sides of your choice. We've served it with dumplings and sauteed kohlrabi.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it.

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