Roast Beef with Marinade Vegetables and Herbs (Instant Pot)

An electric pressure cooker makes this family favorite comfort food meal possible in a fraction of the time.

Herbed Roast Beef:
3 lbs beef roast (round or rump), boneless
2 cloves garlic, thinly sliced

Marinade:
2 tsp. extra-virgin olive oil
2 tsp. ground thyme
1 tsp. garlic powder
1 tsp. dried rosemary
1 tsp. dried basil
1½ tsp. kosher salt
¼ tsp. black pepper, freshly ground

Pot:
1 cup beef stock

Vegetables:
10-12 small potatoes
1½ cups baby carrots

Gravy (optional):
¼ cup all-purpose flour, unbleached

Cut small slits around the roast (about ½" deep) and tuck a piece of garlic in each.

Combine the Marinade ingredients in a small dish. Rub on all sides of the roast.

Pour beef broth into the pot, place the trivet in the pot and place the roast on the trivet.

Secure the lid, making sure the vent is closed.

Using the display panel select the MANUAL or PRESSURE COOK function. Use the +/- keys and program the Instant Pot for 3 minutes.

When the time is up, do not release the pressure. Press CANCEL and then WARM. Continue to let the roast cook on the WARM setting for 2½ hours. (The pin will drop at some point during this time.)

After 2½ hours, check the temperature of the meat with a meat thermometer: 135°F for rare, 145 for medium rare, 155 for medium.

Continue to cook on WARM until desired temperature is reached, then remove roast to a cutting board and cover loosely with foil to rest, reserving juices.

Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.

Using the display panel select the MANUAL function. Use the +/- keys and program the Instant Pot for 3 minutes.

When the time is up, quick-release the pressure. Use a slotted spoon to remove vegetables to a shallow dish, cover loosely with foil.

For Gravy (optional):
Pour remaining pot liquid into a measuring cup or bowl. Using a spoon, skim fat from the top, returning ¼ cup of fat to the pot. Discard remaining fat. Whisk ¼ cup flour and up to 2 cups of reserved juices into the pot. Using the display panel select the SAUTÉ function. Cook and stir until the mixture begins to thicken. Cook one minute more and then serve hot.

Slice the roast against the grain. Serve with vegetables and gravy.

Makes 8 servings.