Instant Pot Roast Beef

This Instant Pot roast beef with winter roasted vegetables will warm you up, even on the coldest day!

Prep:
10
minutes
Cook:
80
minutes
TOtal:
120
minutes

Ingredients

  • 3 lbs. chuck or bottom round roast
  • Salt and pepper
  • 1 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 Tbsp. oregano
  • Olive oil
  • 2 c. beef broth
  • 2 Tbsp. cornstarch
  • 1/4 c. water

Instructions

  • Season the roast with salt and pepper. In a small bowl, stir the smoked paprika, onion powder, garlic powder, and oregano. Rub over the surface of the meat.
  • Add 2 Tbsp. of olive oil to the Instant Pot and set to sauté. Sauté the roast for 3-4 minutes per side. Next, pour beef broth into the pot. Cover and set to pressure cook on high for 70 minutes. Allow steam to naturally release for 20 minutes. Then, remove roast from the pot and set aside.
  • Set Instant Pot to the soup setting. In a small bowl, whisk the corn starch and water. Stir into the broth. Then, allow to boil for a few minutes, until gravy begins to thicken. Turn off the Instant Pot.
  • Using two forks, shred the beef. Then, add beef back to the gravy or pour gravy over top of the shredded beef.