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A forkful of tender Instant Pot Roast beef is slathered in apple cider gravy and served with roasted carrots and potatoes.

Instant Pot Roast Beef with Apple Cider Gravy

Instant Pot roast beef with apple cider gravy is a melt in your mouth, easy to make pot roast recipe. This delicious, tender beef gets cooked in a yummy apple cider marinade and smothered with sweet and savory apple cider gravy.
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Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Additional Time: 35 minutes
Total Time: 2 hours 15 minutes
Course: Instant Pot
Keyword: instant pot pot roast, Instant pot roast beef, Instant Pot Roast Beef with Apple Cider Gravy, roast beef, roast beef with apple cider gravy
Servings: 6 servings
Calories: 712kcal
Author: Jenna Fletcher

Ingredients

  • 3 pound chuck roast

For the rub

  • 2 tablespoons of olive oil
  • 1 tablespoon of garlic powder
  • 1 tablespoon of kosher salt
  • 1/2 tablespoon of black pepper

To assemble the roast

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups apple cider
  • 4 onions rough chopped
  • 4 Granny Smith or other tart apples rough chopped with core removed
  • 2 bay leaves
  • 6 cloves of garlic pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon of balsamic
  • 1 teaspoon of sage
  • 1 teaspoon dried rosemary
  • 1 pack of fresh roasting blend herbs optional

Instructions

  • How to Make the RoastPrepare the meat. In a small bowl, mix together 2 tablespoons of olive oil with a tablespoon of salt, 1/2 tbs pepper and 1 tbs garlic powder. Pour the mixture onto the meat and rub it or brush it into the meat's surface.
  • Sear the meat. Insert the liner into your Instant Pot and turn the Pot on Saute mode. When the pot says hot, add 2 tablespoons of olive oil and 2 tablespoons of butter into the inner liner of the Instant Pot. Once the butter is melted, sear each side of your roast in the pot for 2-3 minutes per side.
  • Deglaze the pot. Remove the roast from the Pot and pour in a cup of apple cider. Scrape the bottom of the pan with a wooden spoon to release all the brown bits from the bottom of the liner. Stir in the Dijon and balsamic until combined. Stir in the onions and apples.
  • Add the rest of the ingredients and pressure cook. Hit cancel to stop saute mode. Put the meat back in the Pot, setting it on the aromatics. Then, pour in the remaining cider and the dried and fresh herbs and the garlic. Secure the lid on the Pot and make sure the valve is set to sealing. Set the pot to cook on manual high pressure for 85 minutes. Once the pot beeps, let the pot to a full natural release to release the pressure.
  • Let the roast rest. Once the pressure is released, remove the lid. Carefully take the roast out of the pot using tongs and set on a waiting plate. Don't discard the liquid. While letting the roast rest, make the gravy if serving with gravy. See below for how to. Then serve and enjoy!
  • How to Make the Best Apple Cider Gravy Make a roux. Melt 3 tablespoons of butter in a medium sauce pan over medium low heat. Stir in the 3 tablespoons of flour and keep stirring until the mixture becomes golden.
  • Slowly stir in the liquid. Spoon or pour a cup of the liquid from the Instant Pot into the roux, whisking the whole time.
  • Let the mixture come to a slow simmer. As it simmers, it will thicken up and continue to thicken more as it cools. Serve with the beef and enjoy.

Video

Notes

You can add more black pepper to the rub if you like a bit more spice.
Roasting blend herbs are generally fresh rosemary, thyme and sage. If you can't find them, you can omit.
See post for additional notes.

Nutrition

Serving: 1g | Calories: 712kcal | Carbohydrates: 32g | Protein: 58g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 1312mg | Fiber: 5g | Sugar: 20g
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