This Instant Pot roast beef with winter roasted vegetables will warm you up, even on the coldest day!
Growing up, my grandmother made roast beef with carrots. It was always tender and delicious! She would work tirelessly all day… Ok, well I’m pretty sure she used a slow cooker, but it took HOURS.
My version is just like Grandma used to make…except she never had an Instant Pot. So, her whole process took a lot more time!
Rather than slow roasting beef for hours, this takes only a little over an hour. And with the magic of pressure cooking, the meat still comes out tender and juicy!
Now, I did roast the vegetables separately; but, you can cook the vegetables with the beef.
Super simple, but oh-so delicious!
Best Cuts of Meat
- Bottom or Top Round- leaner cut; you may need to add some butter or oil
- Chuck Roast- lots of marbling; tender and will fall apart easily
- Brisket- leaner and pricier than chuck roast
Ingredients in Instant Pot Roast Beef with Roasted Vegetables
Bottom Round or Chuck Roast
Carrots
Butternut Squash
Baby Potatoes
Olive Oil
Onion Powder
Garlic Powder
Smoked Paprika
Oregano
Beef Broth
Corn Starch
Can I use frozen beef?
Yes! Using an Instant Pot will allow the meat to thaw and cook at the same time. You will need to increase your cook time a bit; but only 20-30 minutes. If you forgot to remove the meat from the freezer last night, no worries! You will not need to hit up the drive thru!
Winter Roasted Vegetables
You can cook the vegetables in the Instant Pot with the beef. I really wanted my veggies to be roasted, so I cooked them separately.
1.5 lb. baby potatoes, diced
1 medium butternut squash, peeled & diced
1 lb. carrots, diced
2 Tbsp. olive oil
Salt and pepper
1 Tbsp. oregano or Italian seasoning
Set the oven to 425 degrees. Spread diced veggies into a single-layer. Even better if you do not crowd the pan. Roast for 20-25 minutes, until browned and fork tender.
Winter Vegetables
Winter is the best time for hearty veggies! And the more colorful- the BETTER!
- Carrots
- Squash- butternut, acorn
- Parsnips
- Potatoes
- Sweet Potatoes
- Brussels Sprouts
- Rutabaga
- Kale
- Swiss Chard
2 hours
Instant Pot Shredded Roast Beef
Ingredients
- 3 lbs. chuck or bottom round roast
- Salt and pepper
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 Tbsp. oregano
- Olive oil
- 2 c. beef broth
- 2 Tbsp. cornstarch
- 1/4 c. water
Instructions
- Season the roast with salt and pepper. In a small bowl, stir the smoked paprika, onion powder, garlic powder, and oregano. Rub over the surface of the meat.
- Add 2 Tbsp. of olive oil to the Instant Pot and set to sauté. Sauté the roast for 3-4 minutes per side. Next, pour beef broth into the pot. Cover and set to pressure cook on high for 70 minutes. Allow steam to naturally release for 20 minutes. Then, remove roast from the pot and set aside.
- Set Instant Pot to the soup setting. In a small bowl, whisk the corn starch and water. Stir into the broth. Then, allow to boil for a few minutes, until gravy begins to thicken. Turn off the Instant Pot.
- Using two forks, shred the beef. Then, add beef back to the gravy or pour gravy over top of the shredded beef.