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Growing up, my grandmother made roast beef with carrots. It was always tender and delicious! She would work tirelessly all day... Ok, well I'm pretty sure she used a slow cooker, but it took HOURS.
My version is just like Grandma used to make...except she never had an Instant Pot. So, her whole process took a lot more time!
Rather than slow roasting beef for hours, this takes only a little over an hour. And with the magic of pressure cooking, the meat still comes out tender and juicy!
Now, I did roast the vegetables separately; but, you can cook the vegetables with the beef.
Super simple, but oh-so delicious!
Yes! Using an Instant Pot will allow the meat to thaw and cook at the same time. You will need to increase your cook time a bit; but only 20-30 minutes. If you forgot to remove the meat from the freezer last night, no worries! You will not need to hit up the drive thru!
You can cook the vegetables in the Instant Pot with the beef. I really wanted my veggies to be roasted, so I cooked them separately.
1.5 lb. baby potatoes, diced
1 medium butternut squash, peeled & diced
1 lb. carrots, diced
2 Tbsp. olive oil
Salt and pepper
1 Tbsp. oregano or Italian seasoning
Set the oven to 425 degrees. Spread diced veggies into a single-layer. Even better if you do not crowd the pan. Roast for 20-25 minutes, until browned and fork tender.
Winter is the best time for hearty veggies! And the more colorful- the BETTER!
This Instant Pot roast beef with winter roasted vegetables will warm you up, even on the coldest day!
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