Beef Roast With Potatoes & Carrots (1 Pot Meal)

By: Laura Pazzaglia

Beef Roast With Potatoes & Carrots (1 Pot Meal)
cuisine icon Course
Main Course
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon Keywords
6-8 servings, beef, beef roast, black pepper, bunch of parsley, carrots, chicken stock, cook 55 min, fresh thyme, instant pot, main course, olive oil, pistachio, pistachio nuts crushed, potatoes, prep 10 min, pressure cook, red wine, saute, unsalted butter

prep icon Prep Time
10 min
cook icon Cook Time
55 min

serving icon Servings
6-8 Servings
Ingredients
  • 2-4 lb (1-2 kg) beef roast
  • 1 ½ cup (375 ml) chicken stock
  • 1 tbsp (15 ml) olive oil
  • 2 lb (1 kg) potatoes
  • 1 lb (500 g) carrots
  • 1 bunch of parsley
  • 1 cup (250 ml) red wine
  • 4 tbsp (60 ml) unsalted butter
  • 2 tbsp (30 ml) fresh thyme
  • 4 tbsp (60 ml) pistachio
  • 4 ounces pistachio nuts crushed
  • 1 tbsp black pepper
  • 2 tbsp fresh thyme
Instructions
  • Press Sauté to pre-heat the cooker. When the word Hot appears on the display, add a swirl of olive oil and sear the roast well on all sides.
  • Deglaze the inner pot with chicken stock.
  • Close and lock the lid of the Instant Pot. Press Pressure Cook and then use the [+] button to set 45-50 Minutes of pressure cooking time (depending on the thickness).
  • When time is up, open the Instant Pot using Quick Pressure Release.
  • Add the potatoes and place the whole carrots on top - work quickly.
  • Close and lock the lid of the Instant Pot. Press Pressure Cook and then use the [+] or [ - ] button to set 10 Minutes of pressure cooking time.
  • When time is up, open the Instant Pot using Quick Pressure Release.
  • Remove the carrots to a serving platter and slice them. Remove the potatoes with a slotted spoon and place on the serving platter. Take out the roast, and place on a plate tented with aluminum foil to rest.
  • Filter the cooking liquid through a fine sieve and put it back in the Instant Pot. Add the wine and butter and reduce the liquid in the pressure cooker, without the lid, to about half using the Sauté function.
  • Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced cooking liquid and sprinkle with thyme and nuts.
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