Learn how to make juicy tender Instant Pot Pot Roast with mushrooms, carrots, baby potatoes and delicious gravy. You will love this comfort food recipe. It is the best one pot meal.
5tablespoonscornstarchmixed with 5 tablespoons of cold water
Instructions
First pat dry chuck roast beef with paper towels, and season with salt and pepper on both salt. Then turn Instant Pot on saute mode and preheat 2 tablespoons of olive oil.
Add chuck roast and saute until brown color, about 8 minutes per side.
After, remove steak onto a plate, then add 1 sliced onion and saute until softened about 5 minutes. Next add 3 finely chopped garlic cloves, 1 tablespoon of Montreal Steak Spice, 2 bay leaves and saute for 1 minute.
Pour in 2 ½ cups of chicken broth, 1 tablespoon of soy sauce, 2 tablespoons of red wine, taste and season with salt and pepper, if needed. Return steak back into the Instant Pot. Cover with a lid and select Meat/Stew Mode cook at High Pressure for 45 minutes then Natural Release for 25 minutes.
Open the lid and remove steak onto a plate or onto a wooden cutting board, slice it and cover with foil paper.
Meanwhile, into the pot add vegetables - 8 oz of quartered mushrooms, 2 chopped carrots and 1-2 lb of baby golden potatoes. Cover the lid and cook on high pressure for 5 minutes then quick release the pressure. Transfer cooked vegetables onto a large serving plate and top it off with sliced beef roast. After turn Instant Pot on saute mode.
In a small dish mix 5 tablespoons of cornstarch with 5 tablespoons of cold water, then pour it into the Instant Pot with broth. Bring it to a boil and cook for 1 minute. Pour gravy over beef roast with vegetables and garnish with finely chopped parsley. Enjoy!
Notes
When YOU make this Instant Pot Roast Beef and Gravy take a picture & tag your Food Creation on Instagram using @MunchkinTimeBlog @Albertsons & hashtag #eatlifeup & #munchkintimeblog, we would love to see your creation!