Instant Pot Pot Roast with Gravy

Method

1. Mix seasoning salt, garlic powder, parsley, onion powder, and black pepper in a small bowl. Coat the beef chunks with this mixture.

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2. Set the Instant Pot to sauté mode and wait for it to read hot. Add oil, then sear beef pieces in batches, allowing each side to brown without moving for 2–3 minutes before flipping. Transfer browned meat to a plate.

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3. In the same pot, cook the chopped onion with occasional stirring until soft, adding more oil if needed. Add minced garlic and cook for 1 minute.

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1. Pour in beef broth, balsamic vinegar, tomato paste, and Worcestershire sauce. Scrape up any browned bits stuck to the pot bottom with a wooden spoon. Stir to combine.

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2. Return the seared beef to the pot. Lock the lid in place and set the valve to sealing. Cook on high pressure for 65 minutes (90–100 minutes if frozen).

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3. When done, turn off the pot and let pressure release naturally for 10–15 minutes. Carefully move the valve to venting and open the lid.

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1. Transfer the roast to a plate, cover, and rest for 10 minutes. Add potatoes and carrots to the pot, lock the lid, set to sealing, and cook on high pressure for 3 minutes.

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2. While vegetables cook, shred the beef and set aside to keep warm.

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3. When the vegetable timer ends, let pressure release naturally for 5 minutes, then carefully move the valve to venting and release remaining pressure. Open the lid.

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4. Remove potatoes and carrots and arrange on a serving platter with the shredded beef.

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5. Stir ketchup into the remaining liquid in the pot. Whisk cornstarch and water together to form a slurry and stir into the gravy.

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6. Switch the pot to sauté mode and cook, stirring frequently, until the gravy thickens. Pour over the roast and vegetables and serve.

   Finish cooking