It’s still cold outside, so I’m craving comfort food in a big way!  One of our family’s favorite things is roast beef cooked with carrots and onions, and flavored with rosemary and a little bit of balsamic vinegar.  It’s easy to do in a crock pot – when you remember to put everything in before you leave for work in the morning!  It’s impossible to do if you get home from work and realize you completely forgot about making dinner.  

Well, IM-possible just became possible with the magical Instant Pot!

Tastes like classic pot roast that cooked all day, and served with smashed cauliflower and fresh spinach greens.

I made this in just under an hour, and am so proud of myself, I just have to share it with you.

It’s healthy, fall-apart tender, comparatively VERY QUICK, and the classic flavor will bring a smile to your face even if your day was rough.

Here are the ingredients I used:

  • 4 pounds any lean beef roast, cut into long strips (or boneless beef ribs)
  • Salt and pepper
  • 2 T chopped garlic
  • 1 large onion, diced
  • 5 large carrots, cut into large pieces
  • 4 sprigs rosemary
  • 2 C wine (or substitute with beef broth)
  • 2C beef broth
  • 4-6 T balsamic vinegar
  • 1T + 1 t arrowroot
  • Spinach or Kale, chopped or torn into bite-sized pieces
  • Smashed cauliflower, sweet potato or other starch

The Process:

  • Salt and pepper each piece of beef.
  • Turn your Instant Pot to the Saute’ function, and add a little fat to the pot (coconut or peanut oil are my favorites for this).
  • Heat a skillet to medium heat on your stove and add a little fat to that too. (A quick spray is just fine.)
  • Start browning the beef in the skillet on your stove.  Sear each side till nicely browned. I cooked 4 pounds of beef, so I split the pieces up into batches.
  • At the same time, add the garlic, onion, carrots and rosemary to the Instant Pot (which is hot now!), and stir every few minutes.
  • When all the beef is browned, and the aromatics smell great in your Instant Pot, turn the pot off.
  • Add the beef, wine and beef broth to the Instant Pot.  You need 4C total liquid, and up to 2C of that can be wine – so if you’ve only got a cup of wine, then add 3 cups of broth. 
  • Set Instant Pot to Pressure Cook on high for 30 minutes.
  • When it’s done, hit the Quick Release button and remove the lid after it’s done hissing and spitting.
  • Set Instant Pot to Saute function.  Add in 4T of the balsamic vinegar and taste.  If you like more – add the remainder.
  • Ladle out some of the liquid in the Instant Pot, add it to the arrowroot and stir quickly to combine.  Add arrowroot mixture back in and stir to incorporate.  Let it simmer about a minute and turn off. 

I like to serve the beef and carrots in bowls on top of green leafy vegetables and a mashed veggie like cauliflower or squash.

Add greens and smashed veggies to your bowl first, then ladle the beef and carrots on top.

This makes a great meal that warms you up on a cold day, is as tender as the people who love you, keeps you feeling healthy because it’s not a fatty meal, and relaxes you at the end of a hard day.   

It’s awesome for leftovers and reheats perfectly, so make a big batch even if it’s just for you. 

Packs well and reheats perfectly for lunch or dinner later.

Don’t worry, Spring is coming – but till then, bring on the comfort food!

Roslyn Graham