Instant Pot Roast Beef Dinner

When I was a kid, we had a big meal every Sunday. My favorite was when Momma would make a roast beef, potatoes, carrots and gravy. She used one of those square electric frypans, and I remember that she would "babysit" it all afternoon long so it wouldn't "run dry". I owned one of those electric frypans for years, but never used it. A game changer for me was when I was gifted an Instant Pot. Wow, it makes the most tender and flavor-packed roast I have eaten since Momma's.

Here is my recipe for roast beef, potatoes and glazed carrots.

Ingredients:

1 Beef Roast ( 3-4 pound size)

3 cups of beef broth

1/4 to 1/2 cup dried minced onion

1 tsp. celery seed

1 Tbsp. garlic powder

1/2 tsp. black pepper

Directions:

Place the beef roast in the Instant Pot, pour the beef broth over top, sprinkle the garlic powder, dried onions, celery seed, and black pepper over the top.

Place the lid on the pot, seal it. Make sure the vent is closed. Using the "manual" mode on the Instant Pot, cook for approximately 3-4 hours.

If your roast is frozen, I recommend the full 4-hour cook time.

After the time is up, move the vent to the open position CAREFULLY as not to scald yourself with the steam. I use a long handled wooden spoon to open the vent. Carefully remove the lid and test your roast for tenderness. It should shred easily after 4 hours of cook time.

Frozen 3-pound beef roast

With the seasonings added

with the beef broth poured over the beef and seasonings

Instant pot on manual mode for 240 minutes

Instant Pot Potatoes (with your roast beef dinner)

Ingredients:

1 potato per person and 1 for the pot (if there are two people eating make 3 potatoes, 4 people, make 5 potatoes)

Directions:

Peel and wash your potatoes. Then cube them. Place the prepared potatoes in the Instant Pot with your cooked roast beef.

Put the lid back on, move the vent to the sealed position. Using the "Manual" mode, cook the roast and potatoes for an additional 10 minutes. When your cook time is done, carefully move the vent back to the open position. When the pressure has been released, remove your beef and potatoes from the pot.

Instant Pot beef gravy

Ingredients:

3 cups of broth from your cooked beef

1 1/2 Tbsp. corn starch

1 1/2 Tbsp. cold water

Directions:

Place your beef broth in a medium-sized kettle or pot, bring to a rolling boil.

In a separate bowl, mix the corn starch and cold water until completely dissolved.

Once your broth is boiling, carefully whisk your corn starch mixture into your boiling broth, continue whisking until it reaches the consistency (thickness) you desire. Remove from the stove and serve immediately.

As the gravy cools, it will continue to thicken. If you have leftovers you want to save. Store in the refrigerator. To warm your gravy again, add water and whisk until smooth and liquid again (it will resemble Jell-O after it's been in the fridge). Warm on the stove or in a microwave.

Glazed Caramel Carrots

whole carrots cut

Ingredients:

1 small bag of baby carrots

1/2 cup brown sugar

1/4 stick of butter

water

Directions:

Place baby carrots in 1/2-inch of water with butter and sugar. Bring the water to a boil, cover the pan, and reduce the heat to a simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium-high. Reduce the water until it almost evaporates, just a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

: Notes

You can add the carrots to the instant pot at the same time you add the potatoes; the carrots just won't be sweet and "glazed".