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Instant Pot
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Instant Pot Roast with Vegetables

For Christmas a couple of years ago, my husband gave me an Instant Pot. I have been experimenting, using different foods and trying different methods, and have found this appliance to be a great addition to my collection. I am using a rolled rump roast in this recipe, but a traditional chuck roast is also a great choice.
Course Main Course, Meat
Cuisine American
Keyword Beef Roast, Instant Pot, Time Saving Recipe, Vegetables

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 1 tbsp avocado or olive oil
  • 1 1-3 lbs rolled rump roast
  • Kosher salt, freshly ground black pepper
  • 1 tsp dried oregano
  • 1 small yellow onion sliced
  • 3 fat cloves garlic minced
  • 1 tbsp Worcestershire Sauce
  • 2 cups beef stock
  • 1½ lbs new potatoes (red or golden) well washed
  • 1 lb small multi-colored carrots peeled and trimmed

Instructions

  • Turn your Instant Pot pressure cooker to "sauté", add oil and bring to temperature. Season roast liberally with salt and pepper on all sides.
    Add the roast to the hot oil in the pot and sear on all sides. (about 3 minutes per side). Once the roast is seared on all sides, remove from the pot and place in a bowl.
    Add beef stock and Worcestershire to pot and stir with a wooden spoon to scrape up browned bits which may be stuck to the pot.
    Place a trivet into the pot and set roast onto the trivet. Pour any juices that may have collected in the bowl over the roast.
    Add oregano by rubbing it between your palms over the roast, top roast with garlic and onion slices and place lid on the pressure cooker. Cook on high pressure for 17 minutes per pound and allow the pressure to naturally release for 15 minutes.
    Once the pressure has released, remove the roast and place on a cutting board. Tent with foil and allow to rest while the vegetables cook.
    Add potatoes and carrots to cooking liquid in the Instant Pot. Close the lid and cook on high pressure for 12 minutes. Allow pressure to naturally release for 10 minutes and then do a quick release.

Notes

I like to make a slurry of 1 tbsp cornstarch and 2 tbsp cold water, add it back to the (boiling) strained cooking liquid, (stirring constantly), and simmer a couple of minutes until slightly thickened. Adjust seasoning as desired and serve with roast and vegetables.