I knew the Instant Pot was good for soups and stews, but I never would have guessed you could get a gorgeous hunk of roast beef cooked a perfect pink medium. And the herb crust and luscious roasted garlic make this a perfect choice, whether you’re looking to knock ‘em dead at dinner or for a holiday feast.
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How many holiday-worthy dinners do you know of that can be cooked in a single pot? This recipe cooks potatoes and carrots in the beef broth while the meat is resting, and then makes a delicious pan gravy–all in the Instant Pot! Clean-up is a snap, so no one is stuck cleaning up after dinner.
“When our kitchen renovation didn’t go as planned, I was afraid we would all be eating takeout for our holiday dinner, but this Instant Pot Herbed Roast Beef recipe saved the day! No one could have guessed this entire meal was made in a makeshift kitchen in my laundry room with nothing but my Instant Pot and a trusty meat thermometer.” –Cathy C, McLean, VA
Carry-over heat is the key to this recipe, so don’t release the pressure or open the pot until at least 2 hours have passed (it’s ok if the pin drops on its own). A good digital meat thermometer is also a must-have for this recipe to make sure you achieve the perfect shade of pink (or no pink!) for your unique taste.
How many holiday-worthy dinners do you know if that can be cooked in a single pot?
Ingredients:
- 3 pounds boneless beef roast (round or rump)
- 2 cloves garlic, thinly sliced
- Marinade:
- 2 tsp olive oil
- 2 tsp ground thyme
- 1 tsp each dried basil, dried rosemary, garlic powder
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
Pot:
- 1 cup beef stock
- Vegetables:
- 10-12 egg-sized potatoes
- 1 1/2 cups of baby carrots
- For Gravy (optional):
- 1/4 cup flour
Ingredients:
- 3 pounds boneless beef roast (round or rump)
- 2 cloves garlic, thinly sliced
- Marinade:
- 2 tsp olive oil
- 2 tsp ground thyme
- 1 tsp each dried basil, dried rosemary, garlic powder
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
Pot:
- 1 cup beef stock
- Vegetables:
- 10-12 egg-sized potatoes
- 1 1/2 cups of baby carrots
- For Gravy (optional):
- 1/4 cup flour
Instructions:
- Cut small slits around the roast (about 1/2″ deep) and tuck a piece of garlic in each.
- Combine the Marinade ingredients in a small dish. Rub on all sides of the roast.
3. Pour beef broth into the pot, place the trivet in the pot and place the roast on the trivet. - Secure the lid, making sure the vent is closed.
5. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes. - When the time is up, do not release the pressure. Press CANCEL and then WARM. Continue to let the roast cook on the WARM setting for 2 1/2 hours. (The pin will drop at some point during this time.)
- After 2 1/2 hours, check the temperature of the meat with a meat thermometer: 135 degrees for rare, 145 for medium-rare, 155 for medium.
- Continue to cook on WARM until the desired temperature is reached, then remove roast to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure. Use a slotted spoon to remove vegetables to a shallow dish, cover loosely with foil.
- For gravy (optional): Pour remaining pot liquid into a measuring cup or bowl. Using a spoon, skim fat from the top, returning 1/4 cup of fat to the pot. Discard remaining fat. Whisk 1/4 cup flour and up to 2 cups of reserved juices into the pot. Using the display panel select the SAUTE function. Cook and stir until the mixture begins to thicken. Cook one minute more and then serve hot.
- Slice the roast against the grain. Serve with vegetables and gravy.
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
