This is one of my favorite ways to cook a beef roast! You can use either an Instant Pot or Dutch oven. This was my first time trying it in an Instant Pot and it turned out perfect!
No, you don’t have to drive the pot to your mom’s at the holiday to make this dish turn out perfectly. Comfort cooking in my kitchen is always impromptu!
Note – Depending on the size of roast you’re using, cooking time will vary.
Here are the ingredients needed and the two methods for this dish, Dutch oven vs Instant Pot:
Ingredients:
3-4 lb. beef roast (your choice of cut .. chuck roast, sirloin tip etc.)
3-4 tablespoons olive oil
5-6 cloves of garlic
1 medium yellow onion
4 medium carrots
6-8 medium yellow potatoes (cut in halves)
2-3 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 cup Balsamic vinegar
1 bottle of red wine (I prefer Cabernet Sauvignon)
Salt and pepper
Gravy Ingredients:
4 cups juice from Dutch oven or Instant Pot
4 tablespoons butter
4 tablespoons flour
Salt and pepper
Cast Iron Dutch Oven Method:
1. On stovetop, heat Dutch oven over medium heat and add olive oil
2. Rub salt and pepper liberally over entire roast, coat well on all sides
3. Brown roast on all sides
4. Chop onion and garlic and remove thyme and rosemary from stems ,add all to pot.
5. Add 1 cup Balsamic vinegar and one bottle of red wine
6. Place lid on Dutch oven, place in oven and cook for 4-5 hours, occasionally ladle juice over meat
7. Check meat until desired tenderness. Add potatoes and carrots 30 minutes before meat is finished
8. Remove from Dutch oven and serve
Instant Pot Method:
1. Set Instant Pot to “Brown” setting and add olive oil
2. Rub salt and pepper liberally over entire roast, coat well on all sides
3. Brown roast on all sides
4. Chop onion and garlic and remove thyme and rosemary from stems, add all to pot
5. Add 1 cup Balsamic vinegar and one bottle of red wine
6. Close lid and cook on high for 30 minutes
7. Add potatoes and carrots and cook on high for another 20 minutes
8. Check tenderness of meat. If roast needs more cooking time, remove veggies and cook on “low” setting for and additional 10-25 minutes
9. Remove from Instant Pot and serve
Gravy:
1. In a sauce pan, make a roux
2. Add 4 tablespoons butter and melt over medium heat
3. Add 4 tablespoons flour, a dash of salt and fresh ground pepper and whisk into butter
4. Continue to whisk ingredients until roux is bubbly and a light caramel color
5. Add 4 cups of juice from Dutch oven or Instant Pot
6. Continue to whisk and stir until gravy reaches desired consistency