• 3 ½ to 4 pound beef roast
  • 3 tablespoons olive oil, divided
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 2 cups low-sodium beef broth
  • 1 ½ pounds russet potatoes
  • Seasoning rub
  • 2 tbsp corn starch
  • 2 tablespoons water


  1. Cut the roast into 4 to 6 chunks. Trim as much of the fat as possible from the chunks of roast.
  2. Sprinkle the rub over the pieces of beef and use your hands to press the seasoning into the meat. Wash those hands!
  3. Press the SAUTÉ key on the instant pot.
  4. Add 2 tablespoons olive oil to the pot, add the beef, and sauté for 2 to 3 minutes per side, or until nicely seared.
  5. Remove the beef and set aside.
  6. Add the onions and garlic to the pot and sauté for 2 to 3 minutes or until tender.
  7. Pour in the 3 cups of beef broth.
  8. Add the chunks of browned beef down into the broth and then top with the carrots and potatoes. Don’t stir. You want the meat submerged in liquid.
  9. Place the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 40 minutes.
  10. After the cooking is complete allow the Instant Pot to do a natural release for 10 minutes then release the remaining steam by moving the valve to the “Venting” position. Press CANCEL.
  11. Transfer the potatoes to a dish and tent with foil to keep them warm. Transfer the beef to a cutting board and let it rest.

For the gravy I strain 2 cups of the liquid from the Instant Pot into a smaller pot and cook it on the stove. I simply use a measuring cup to remove the liquid out of the Instant Pot and then pour it through a fine metal mesh strainer.

  • Mix the 2 tablespoons of cold water and cornstarch together in a small bowl.
  • Add this mixture to the 2 cups of broth and stir occasionally until the gravy thickens.

Slice or shred the roast and serve with the potatoes, carrots, and gravy.


*Adding other vegetables works too:

  • carrots, peeled and cut into large 2” to 3” chunks
  • red or other whole baby potatoes