Craving the deep, savory comfort of a classic beef roast but don’t have hours to spare? Enter the magic of the Instant Pot! This Rosemary Beef Roast recipe delivers incredibly tender, melt-in-your-mouth beef infused with the aromatic trio of rosemary, garlic, and onion. The rich, creamy sauce comes together right in the pot, making it a perfect one-pot wonder for a busy weeknight or a cozy Sunday dinner. Get ready for a dish that tastes like it slow-cooked all day, but is ready in under an hour.
Ingredients
• 2 lbs / 900g beef chuck roast, cut into 2-inch pieces
• 1 medium red bell pepper, sliced into strips
• ½ cup / 120ml heavy cream
• 1 cup / 240ml bone broth
• 3 garlic cloves, crushed
• 1 small onion, finely chopped
• 1 tsp / 5ml balsamic vinegar
• 1 tsp / 5ml olive oil
• 1 tsp fresh rosemary, finely chopped
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp dried marjoram
• ½ tsp dried parsley
Instructions
1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, chopped onion, and crushed garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.
2. Add the beef pieces to the pot and sprinkle generously with salt. Sear the beef for 3-4 minutes per side, until a rich brown crust forms. This step is key for developing deep flavor!
3. Pour in the bone broth, balsamic vinegar, and heavy cream. Add the chopped rosemary, black pepper, marjoram, and parsley. Stir everything together, scraping any browned bits from the bottom of the pot.
4. Secure the lid, set the steam release valve to “Sealing.” Select the “Manual” or “Pressure Cook” button and set the timer for 25 minutes on High Pressure.
5. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to “Venting.” When the pin drops, open the lid. Transfer the beef and sauce to a serving bowl, garnish with extra fresh rosemary, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 619
• Total Fat: 46.7g
• Net Carbs: 3g
• Fiber: 0.8g
• Protein: 43.6g
Pro Tips
• Don’t overcrowd the pot when searing the beef. Work in batches if necessary to ensure a deep, flavorful brown crust on all sides.
• For a thicker, gravy-like sauce, remove the cooked beef and set the Instant Pot back to “Sauté.” Whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water and simmer until it thickens.
• This roast tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight.
FAQ
Q: What cut of beef is best for this Instant Pot roast
A: This recipe specifically calls for a 2 lb (900g) beef chuck roast. This cut becomes incredibly tender and flavorful when cooked under pressure in the Instant Pot.
Q: How long does it take to cook this beef roast
A: The beef roast pressure cooks for 25 minutes on High Pressure. The entire recipe, including searing and prep, is designed to be ready in under an hour.
Q: Can I make the sauce thicker
A: Yes. To create a thicker, gravy-like sauce, remove the cooked beef from the pot. Set the Instant Pot to ‘Sauté’ and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. Simmer until the sauce thickens to your liking.
Q: Is this beef roast recipe keto-friendly
A: Yes, according to the provided nutritional information, one serving contains only 3g of net carbs, making it an excellent choice for a ketogenic or low-carb diet.
