Instant Pot Roast with Mashed Potatoes and Gravy
This Instant Pot Pot Roast cooks to melt-in-your-mouth perfection, along with mashed potatoes and gravy that all cook at once so dinner is done without the fuss but with amazing comfort food taste.
Yields: 8 servings
- 2-3 lbs. bottom round roast
- 1/2 cup extra-virgin olive oil divided (8 tablespoons)
- 1 Tbsp. kosher salt
- 1/2 Tbsp. black pepper
- 3 Tbsp. minced garlic
- 2 onions halved and thickly sliced
- 1 cup red wine (or 1/2 cup tomato juice with 1/2 cup balsamic vinegar)
- 4 carrots cut into 3″ pieces (about 2 cups)
- 2 tsp. rosemary
- 2 tsp. thyme
- 4 cups beef broth
- 1.5 lbs. baby red. gold or sweet potatoes
- 3 tablespoons corn starch
Turn your Instant Pot to the “sauté” setting and wait for it to heat up.
Pat the beef roast as dry as you can with a paper towel. Season generously with kosher salt and black pepper.
Add 2 tablespoons olive oil and brown the beef roast on all sides, about 3 minutes per side. Remove to a plate or shallow bowl.
Add 2 tablespoons olive oil to the instant pot and add the onions and garlic. Sauté until softened and starting to brown (about 5 minutes).
Add the red wine to deglaze, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Continue cooking on the “sauté” function until almost all liquid has evaporated from the wine (about 5 minutes).
Turn the sauté function off. Add the carrots, rosemary, and thyme to the instant pot and stir. Place the beef roast on top, along with any juices from the plate. Pour the beef broth on top.
Place the wire rack insert that came with your instant pot on top of the beef, and place the potatoes on top of it.
Cover the instant pot and make sure the sealing valve is set to “sealed.” Set the instant pot to manual on high for 60 minutes.
Allow the pressure to release naturally for 10 minutes, then use a wooden spoon to turn the sealing valve to “venting” to release the rest of the pressure.
Remove the potatoes to a large bowl and the beef to a platter or rimmed baking sheet. Remove the vegetables with a slotted spoon and place with the beef. Shred the beef into large chunks with two forks.
Mash the potatoes with a potato masher and add the remaining 1/4 cup olive oil to them. Add 1 cup of the drippings from the bottom of the instant pot and continue mashing until desired consistency is reached. Season to taste with salt and pepper, if necessary.
Mix the corn starch with 1/4 cup of water to create a smooth slurry. Turn the Instant Pot to the “sauté” setting again. Once the drippings are boiling, stir in the corn starch slurry until thickened (about 2 minutes). Season to taste with salt and pepper.
Serve the mashed potatoes topped with the pot roast and carrots/onions, topped with the gravy.