INSTANT POT ROAST BEEF WITH CRANBERRY GRAVY
This Instant Pot Roast Beef is fall apart tender and has the best sweet and savory gravy! It's an easy pressure cooker roast beef recipe that is perfect for any night of the week!
Provided by Ashley Fehr
Categories Main Course
Time 1h40m
Number Of Ingredients 13
Steps:
- In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast.
- Turn the Instant Pot to saute and add the oil. Sear the roast on all sides until golden brown and releases from the pan easily. *You can skip this step, but it does help to keep the juices in the meat and adds flavor.
- Add beef broth to Instant Pot and scrape the bottom of the pan if there are any bits stuck on -- this prevents the burn method from appearing.
- Close the lid, turn the valve to sealing and select Manual or Pressure Cook for 80-90 minutes (depending on the size of your roast. If you cut it into two or three pieces, you can reduce the time slightly). The Instant Pot will take about 10 minutes to build pressure and begin counting down.
- After the cook time is up, allow the pressure to release naturally for 10 minutes. Open the lid, remove the roast to a cutting board and let rest.
- Drain all juices from the Instant Pot except for 1 1/2 cups. Add cranberry sauce, sugar, garlic and red chili flakes for a bit of spice if desired. Turn to saute and cook and whisk until bubbly and combined.
- Adjust salt and pepper to taste. Shred or pull beef and serve with cranberry gravy.
Nutrition Facts : Calories 417 kcal, Carbohydrate 19 g, Protein 34 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 120 mg, Sodium 430 mg, Sugar 18 g, ServingSize 1 serving
INSTANT POT® CRANBERRY-THYME POT ROAST
Cranberry sauce and fresh thyme infuse this beef pot roast with sweet and savory flavors. It makes a wonderful gravy that is perfect with mashed potatoes, egg noodles, or rice.
Provided by Tammy Lynn
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
- Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 21.7 g, Cholesterol 72.2 mg, Fat 20.8 g, Fiber 2.5 g, Protein 19.7 g, SaturatedFat 7.6 g, Sodium 217.2 mg, Sugar 11 g
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