⅛teaspoonground cuminoptional and unconventional, but delicious
Black pepperto taste
8medium carrotspeeled and cut into fourths
3celery stalkscut into 1-inch pieces
1.poundsmedium-small waxy potatoescut in half
1-3tablespoonscornstarch mixed with 3-4 tablespoons cool water to make a slurry
Brown meat: Season beef roast with salt, garlic powder, dried rosemary, onion powder, dried thyme and pepper. Set instant pot to „sauté“ and add oil. Brown each piece of beef on all sides. Set aside on a plate.
Start gravy: Add tomato paste to instant pot and cook for 30 seconds, stirring constantly. Stir in beef broth, scratching any browned bits off the bottom (do this well, or you may trigger the "burn" warning later). Stir in Worcestershire sauce and check for seasoning.
Pressure cook: Add the beef back to the instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 50 minutes.
Add vegetables: Once cooking time is up, do a natural pressure release for 5 minutes, then manual release remaining pressure. Add vegetables to instant pot, seal the lid and set the valve to „sealing“. Choose „manual“ or „pressure cook“ (wording depends on your model) and set the timer to 5 minutes.
Finish dish: Once cooking time is up, do a natural pressure release for 5 minutes. Manually release remaining pressure and open lid. Remove meat and vegetables from pot to a plate. Set instant pot to „sauté“ and stir cornstarch slurry into gravy. Simmer until thickened, serve over meat and vegetables.
use green beans in place of the celery stalks
if you don’t have any Worcestershire sauce, use soy sauce instead
for a delicious flavor twist, use Italian seasoning in place of the herbs and spices called for in the recipe
Patting the beef dry with paper towels before browning helps the beef caramelize better, which makes the whole dish more flavorful.
Brown the beef in batches for best results!
Use leftovers in a sandwich – we love ours with pickles and tartar sauce.
For a leaner sauce, trim any visible fat from the beef before cooking.
We buy our potatoes at the farm down the road and they come covered in soil, so I usually peel them. If you’re using small/new/clean potatoes, cut down on prep time by leaving the skin on.
Don’t skip the natural pressure releases, or your meat may turn out tough.
The thickening in the end should only take a couple of minutes. If your gravy doesn't thicken, increase the heat or add a little more cornstarch slurry.