Instant Pot Roast Beef & Gravy

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickening agent.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is a budget-friendly option.

Preheat the oven to 350°F (175°C).

Season the beef roast generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Transfer the seared roast to a roasting pan.

In the same skillet, add chopped garlic, onion, carrots, and celery; sauté until softened, about 5 minutes.

Add the sautéed vegetables to the roasting pan around the beef.

Pour beef broth over the roast and add bay leaves, thyme, and rosemary.

Cover the roasting pan with foil and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the roast from the oven and let it rest for 15-20 minutes before slicing.

In a saucepan, melt butter over medium heat; whisk in flour to create a roux, cooking for 2-3 minutes until golden.

Gradually whisk in the reserved pan juices and additional beef broth, cooking until thickened, about 5-7 minutes.

Slice the roast beef and serve with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens