Pressure Cooker Garlic Herb Crusted Beef Roast

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are often more economical and last longer.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried herbs

Dried herbs are often more economical and last longer.

Preheat the oven to 375°F (190°C).

Pat the beef roast dry with paper towels.

In a bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, black pepper, onion powder, mustard powder, and paprika to form a paste.

Rub the herb paste all over the beef roast, ensuring even coverage.

Heat a large skillet over medium-high heat and sear the beef roast on all sides until browned, about 3-4 minutes per side.

Transfer the seared roast to a roasting pan.

Add chopped carrots, potatoes, and onions around the roast in the pan.

Pour beef broth into the pan and add bay leaves for flavor.

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

Remove the foil during the last 30 minutes to allow the crust to brown.

Once cooked, remove the roast from the oven and tent loosely with foil.

Let the roast rest for 15-20 minutes before slicing.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens