Instant Pot Beef Roast with Potatoes, Onions & Carrots

I typically cook my beef roast in the oven but today I was running short of time and thought about my instant pot. I already had my roast out of the refrigerator for 30 minutes, and started getting out ingredients.

You will need: 1-2 T. Black pepper; 1 T. Korse or sea salt; 1 tsp. garlic salt; 3 large potatoes; 1 large onion; small bag of baby carrots; 2-3 lb boneless beef chuck roast; & 1 tsp. beef “better than bullion” with 1 cup of water or 1 cup of beef stock; 2 T. Olive Oil.

I did all my prep work to start with. Peeled potatoes and cut them into large chunks. Took the skin off the onion and cut it into large chunks too. I measured out the black pepper, salt and garlic salt. I put 1 tsp of beef “better than bullion” in 1 cup of water in a bowl and stirred it up.

Mix the salt, black pepper and garlic salt together. Then rub the mixture all over the beef. Next turn the IP on Sauté and add the olive oil. Once hot, add the beef to the IP. Let cook for a few minutes and then turn it over. (Browning the outside.).

Once done, turn the IP off and take the roast out onto a plate. Then, add the beef broth and then the vegetables. After that, add the beef back to the pot. Set the instant pot on manual, 30 minutes, and let it do its thing. Once the time was finished I turned it off and let it come down naturally and rest a few minutes then I let off what littles steam was left and opened the pot. It smelled so good!

This beef roast was tender and everything was very tasty. 30 minutes, plus time for pressure, is so much better than 2 hours in the oven! So good and worth doing again. Happy eating!