Description

Roast Beef with Gravy is a pressure cooker meal that delivers tender, fall-apart beef with vegetables and rich gravy all in one pot.

Ingredients

3 pounds chuck roast, fully thawed
Salt and black pepper to taste
2 tablespoons olive oil
1 large yellow onion, sliced
3 garlic cloves, minced
1 tablespoon steak seasoning blend
2 bay leaves
2 ½ cups beef broth (low-sodium)
1 tablespoon soy sauce
8 ounces mushrooms, quartered
2 medium carrots, cut into chunks
1 to 1 ½ pounds baby potatoes
5 tablespoons cornstarch mixed with 5 tablespoons cold water
Fresh parsley for garnish (optional)

Instructions

Pat the chuck roast completely dry with paper towels and season generously with salt and pepper on both sides.
Turn your pressure cooker to saute mode and heat the olive oil until shimmering. Add the roast and brown for about 8 minutes per side until a deep crust forms.
Remove the beef to a plate. Add the sliced onion to the pot and cook for 5 minutes until softened.
Add the garlic, steak seasoning, and bay leaves. Stir for 1 minute until fragrant.
Pour in the beef broth and soy sauce, scraping up any browned bits. Return the roast to the pot.
Lock the lid and cook on high pressure for 50 minutes. Allow natural pressure release for 20 minutes.
Remove the beef to a cutting board, slice it, and cover with foil.
Add mushrooms, carrots, and potatoes to the pot. Seal and cook on high pressure for 6 minutes. Quick release the pressure.
Transfer vegetables to a serving platter and top with sliced beef. Turn the pot to saute mode.
Stir the cornstarch mixture into the broth and boil for 1 minute until thickened.
Pour gravy over the beef and vegetables. Garnish with parsley if desired.

Notes

Choose a chuck roast with good marbling for the most tender results. Make sure to let the meat brown without moving it too much so you get a good crust. The natural pressure release is important for keeping the beef tender, so resist the urge to quick release after the initial cooking. If you’re in a hurry, you can cook the vegetables separately while the meat rests instead of doing them in the pot.

Prep Time: 12 minutes
Cook Time: 1 hour 25 minutes