Boneless Beef Roast Instant Pot Recipe

Cooking a lot these days.. So I whipped up this for dinner the other night!  Yummy!

Boneless Beef Roast Instant Pot Recipe

Category: Beef

Boneless Beef Roast Instant Pot Recipe


  • 1 2.5-3.5 pound chuck or shoulder beef roast
  • salt and fresh ground black pepper
  • 1 1/2 Tbs olive oil
  • 1 onion, quartered
  • 3 cloves garlic, minced
  • 2 Tbs tomato paste
  • 1/4 cup dry red wine
  • 3 cups low salt beef stock
  • 2 tsp Worcestershire sauce
  • 2 springs fresh rosemary
  • 1 tsp dried thyme leaves
  • 1 bay leaf
  • 4 large carrots, cut into 2" pieces
  • 4-5 mushrooms, cleaned, stemmed and cut into large pieces
  • 2 Tbs cornstarch


  1. Heat 6 quart instant pot to high saute level
  2. Season beef liberally with salt and pepper
  3. Add olive oil to instant pot, add roast, turning to brown evenly on all sides, about 2-3 minutes per side; remove from pot and set aside
  4. Add onion, and cook until translucent; add garlic and tomato paste and cook an additional 2 minutes, stirring constantly
  5. Stir in red wine, scraping up browned bits from bottom of pot
  6. Stir in beef stock, Worcestershire, rosemary, thyme, bay leaf, carrots and mushrooms
  7. Select manual, adjust pressure to high, set time for 60 minutes
  8. When timer goes off, use quick release to release pressure
  9. Remove beef and carrots from pot
  10. Whisk cornstarch with 1/4 cup water
  11. Heat instant pot to high on saute setting, whisk in cornstarch mixture, cook, until slightly thickened, about 5 minutes; add more water if gravy is too thick
  12. Serve beef with carrots and gravy immediately
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As always – enjoy!

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