Instant Pot Balsamic Roast Beef

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This juicy, tender Instant Pot Balsamic Roast Beef is the perfect Sunday night meal. Top it off with a simple pan sauce made right in the Instant Pot and instantly elevate your meal with little effort. Jump to recipe.

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I have a serious foodie confession to make — I loath pot roast. Like really really hate it.

Like most Americans, I grew up eating pot roast almost weekly and while my mom is an incredible cook, I could not get myself to like it. The vegetables were soft, the meat was dry & stringy and the gravy tasted more sweet than savory.

My husband however, puts pot roast on his short list of childhood favorites [alongside boxed scalloped potatoes, cue face palm]. After about three years of marriage, my husband asked my why I never made pot roast — after all I was a budding chef and it’s such a classic dish. My explanation: I REALLY HATE IT. I had eaten too many mushy carrots and endured far too many servings of dry meat. I know a lot of folks swear that you can’t screw up pot roast, but I promise you really can.

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What I’ve learned over the years: there is a right way to cook pot roast. You’ve got to use the right roast and make sure you brown it. Use wine or balsamic vinegar to deglaze the pan and please [I beg you] don’t cook the vegetables for too long!

Cue my Instant Pot Balsamic Roast Beef — although this isn’t a true pot roast recipe, I created it on my quest to do pot roast right and it’s since become a staple in our household during the fall and winter months. It all started when I made a perfect roast in my dutch oven and deglazed the pan with balsamic vinegar and coconut aminos. The result was a tangy, deeply savory gravy that left us licking the pan after dinner and wondering where our leftovers for the next day had gone.

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This is the perfect Sunday night meal that you don’t have to babysit for hours in the oven. It’s ready in just 90 minutes in the Instant Pot and renders an incredible gravy full of flavor. Serve it with roasted vegetables [roasted radicchio + onions pictured here] and this Velvety Celery Root Puree.

Cooking Tips:

  • Remember — the kind of roast you use matters! Use a collagen-rich chuck roast with some fat on it, bone-in if you can. DO NOT use a lean roast like bottom or top round, this will product a dry, stringy roast. My favorite is a 7-bone roast — it’s not always easy to find but it doesn’t hurt to ask your butcher.

  • If your pot roast isn’t tender enough after 90 minutes [and after the pressure drops naturally], cook it for another 10-15 minutes under high pressure or until a fork pierces the meat easily. Chuck roast is a forgiving cut, and it actually gets more tender with additional cooking time.

  • Reducing the liquid into a sauce takes a little extra time but it’s well worth it. Plus you can make the gravy right in the Instant Pot which saves you from cleaning yet another to dish.

  • This roast beef freezes well but make sure to include some of the cooking liquid or gravy with the meat when storing.

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instant pot balsamic roast beef

 
 

This juicy, tender Instant Pot Balsamic Roast Beef is the perfect Sunday night meal. Top it off with a simple pan sauce made right in the Instant Pot and instantly elevate your meal with little effort.

 
 

INGREDIENTS:

  • 1 (3-4 pound) bone-in beef roast (we prefer a 7-bone roast)
  • 2 cups beef bone broth
  • ½ cup balsamic vinegar
  • 1 tablespoon gluten free worcestershire sauce
  • 2 tablespoons coconut aminos or tamari
  • ½ teaspoon red pepper flakes
  • 1 shallot, peeled & halved
  • 3 sprigs rosemary or thyme
  • 3 teaspoons kosher salt, split
  • 2 tablespoons ghee

INSTRUCTIONS:

For the roast:

  1. Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.
  2. Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee. Once the ghee is melted, sear the roast evenly, about 3 minutes per side [you can skip this step if you're in a hurry - it will still taste amazing!].
  3. Add the bone broth, worcestershire sauce, coconut aminos, red pepper flakes, shallot, rosemary and addition teaspoon of salt.
  4. Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 90 minutes under high pressure.
  5. Allow the pressure to drop naturally [this takes about 20 minutes]. Remove lid and poke with a fork to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.
  6. Once the roast beef is fork tender, remove from Instant Pot and lightly tent with foil in a serving dish.
  7. Shred meat gently with two forks [you want some larger pieces for serving].

For the sauce:

  1. Skim the fat off the top of the cooking liquid, if desired. Discard the rosemary and shallot.
  2. Press the “Sauté” button on your Instant Pot and bring the cooking liquid to a simmer.
  3. In a small bowl, combine 2 tablespoons of potato starch with 2-3 tablespoons of cold water and stir until smooth. This is your slurry.
  4. Whisk the slurry into the hot, simmering liquid and simmer sauce is thickened. If the sauce doesn't thicken right away - assemble another slurry and repeat this process [different roast cuts result in varying levels of liquid].
  5. Ladel desired amount* of gravy over the shredded roast beef and serve.

NOTES:

  • *This recipe makes quite a bit of gravy. Store any remaining gravy in an airtight container in the refrigerator or freezer. This gravy is so packed with flavor that I like to use it as a flavor booster in sauces and soups like a demi. You can freeze it in ice cube form and use only the amount you need!
 
 

Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Instant Pot Balsamic Roast Beef!