After taking several weeks off trading cooking time for crafting time for the holidays I’m happy to get back to my blog and sharing the recipes I make.
I have had successes and fails over the years trying to make the perfect roast beef in the oven. We enjoy our roast beef rare to medium rare. I know there are many folks who don’t enjoy it this way but for those of us who do I’d like to share how I now make roast beef in the Instant Pot. Surprised? Me too. I never imagined how this could be possible but believe me it is and turns out terrific, and is simple to make.
Instant Pot Rare Roast Beef and Gravy
3 – 4 lb beef roast
salt and pepper as you prefer
1 Tbsp oil
1 1/2 cups beef broth (or use Better Than Bullion Beef)
1 tsp Worcestershire sauce
1 tsp soy sauce
3 cloves garlic, minced
1 tsp dried herbs of your choice (I like using Italian Seasoning)
For the Gravy 1/2 cup water or beef broth
2 1/2 Tbsp flour
This recipe works in a 6 Qt Instant Pot
Season the roast with salt and pepper as you prefer
Hit the Saute button and when the display says Hot, add the oil. Brown the roast well on all sides for a nice rich, beefy flavor.
Transfer the roast to a plate. De-glaze the pot by adding the beef broth, the Worcestershire and Soy sauce to the pot. Scrape all the browned bits off the bottom and into the liquid. Add the garlic and any dry herbs you like. Put the trivet in the Instant Pot and place the roast on the trivet.
Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust the time using the + and – buttons to get to 3 minutes. Yes, just THREE minutes! When it beeps that it’s done, leave it in the Instant Pot for 25-60 minutes natural release (on Keep Warm).
You can use an instant-read thermometer for this roast. Open the pot after the minimum time and check the temperature with your thermometer. If it’s not quite there, close the pot for another 5 minutes or so. The residual heat will continue to cook the roast.
Here is a doneness reference chart. The roast will continue when left in the Instant Pot just remember to keep checking the temperature.
|Rare||115 – 120ºF|
|Medium Rare||125 – 130ºF|
|Medium||130 – 135ºF|
|Medium Well||140 – 145ºF|
|Well Done||150-155ºF and up|
For a 3-pound rare roast, start check after 20 minutes natural release. For a 4 pound roast, leave it for a little longer, but start checking after 40 minutes. For a 4 lb roast that is longer and thinner rather than round and thick, check it after 20 minutes.
It’s not just the weight that counts, it’s the thickness of the meat.
When it’s done to your satisfaction, transfer the roast to a plate and cover with aluminum foil while you make the gravy. Resting it first is important this way the juice will distribute through out the entire roast.
Whisk together the flour and water until completely smooth. Remove the trivet and hit the Saute button. When it’s boiling, add about half the flour/water slurry to thicken. If you want it thicker, add a little more. Add salt and pepper to taste.
Slice and serve with your favorite biscuits, butter and honey. A favorite vegetable, baked or mashed potatoes.
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