Roast Beef and Gravy
This method for cooking roast beef yields tender, juicy chunks of meat that will be sure to draw people to the dinner table. Use the extra cooking juices to whip up an easy gravy and you have a Sunday worthy fare.
Equipment
- pressure cooker
Ingredients
Roast Beef
- 6 lb chuck roast
- 1 tbsp olive oil
- 1 small onion diced
- 2-3 cloves garlic diced
- 1 tbsp soy sauce
- salt to taste
- black pepper to taste
Gravy
- 4 cups cooking broth
- 4 tbsp cornstarch
- 1/2 cup water
- 1 can mushrooms or fresh mushrooms, sliced
Instructions
Roast Beef
- Cut chuck roast into 3" x 3" chunks following natural divisions in the meat. Trim away any excess fat.
- In a hot cast iron skillet brown the chunks of meat in batches. Avoid over crowding the pan.
- With the InstantPot on sauté, add diced onion and garlic and sauté slightly. Add in the browned meat, soy sauce, salt and pepper. Add hot water to the cast iron pan and scrape the cooked bits of fond off the bottom. Pour this liquid into the InstantPot along with the meat. Add additional liquid if desired. The meat does not need to be covered.
- Seal the InstantPot and cook for one hour. Use the quick release or allow the steam to release naturally. Remove meat from the pot, placing on a platter and cover with foil to keep warm.
Gravy
- Ladle cooking broth into a fat separator then pour into a cast iron pan and cook on med-high heat.
- In a small dish whisk cornstarch and water together until smooth. Pour cornstarch mixture into the heating broth. Stir constantly until broth has thickened to a gravy. Add salt and pepper to taste. And optional canned or fresh sautéed mushrooms, if desired. Serve immediately.