Name: Roast Beef In One Hour
Prep time: 15 min
Cook time: 50 min
Yield: 6-8
Ingredients: • 3 - 3.5 lb / 1.5 kg beef roast - eye of round, top round, or chuck for more tender shreds; • 2 tbsp olive oil or ghee; • 1 large onion, finely diced; • 4 garlic cloves, minced; • 1 tsp salt + 1 tsp black pepper; • 1 tsp smoked paprika; • 1/2 tsp ground allspice or 1 tsp thyme; • 1 tbsp tomato paste; • 2 tbsp Worcestershire sauce or soy sauce; • 1.5 cups / 360ml good beef broth; • 1 tsp Dijon mustard; • 3 tbsp butter; • 2 tbsp flour (or 1.5 tbsp cornstarch for gluten-free); • 1 cup sliced mushrooms - optional; • All the cooking liquid from the pressure cooker; • 1/4 cup heavy cream or cooking cream - optional for extra richness; • Salt & pepper to taste

Fast Pressure Cooker Roast Beef with Thick Brown Sauce & Sweet Potatoes — holiday-worthy without spending all day in the kitchen.

When you need a roast that looks like you spent hours, but you have 90 minutes: This is it.

A tender, sliceable roast beef sealed and pressure-cooked until juicy, then bathed in a thick, glossy brown gravy that actually clings to the meat. Mushrooms are optional, but they make it feel like a real holiday roast. Served with caramelized sweet potatoes to balance the savory sauce — it's cozy, elegant, and completely hosting-proof. No dry beef, no thin watery gravy.

Perfect for holidays, Christmas, Thanksgiving, or a Sunday gathering when you want that "wow" on the table fast.

Last time i made it with French fries. My kids and husband couldn’t get enough of it.

If you have leftover, turn it to LA POUTINE a Canadian famous dish.

Roast Beef In One Hour

Prep Time15 minCook Time50 minTotal Time1 hr 5 minServings6-8

Ingredients

• 3 - 3.5 lb / 1.5 kg beef roast - eye of round, top round, or chuck for more tender shreds
• 2 tbsp olive oil or ghee
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tsp salt + 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp ground allspice or 1 tsp thyme
• 1 tbsp tomato paste
• 2 tbsp Worcestershire sauce or soy sauce
• 1.5 cups / 360ml good beef broth
• 1 tsp Dijon mustard
• 3 tbsp butter
• 2 tbsp flour (or 1.5 tbsp cornstarch for gluten-free)
• 1 cup sliced mushrooms - optional
• All the cooking liquid from the pressure cooker
• 1/4 cup heavy cream or cooking cream - optional for extra richness
• Salt & pepper to taste

Instructions

1. Sear for flavor - don't skip:
Pat roast completely dry. Rub with salt, pepper, paprika, and allspice/thyme. Set pressure cooker to Sauté - High. Add oil, sear roast 3-4 min per side until deep brown. Remove and set aside.
2. Build the base:
In same pot, add onion. Sauté 3 min. Add garlic and tomato paste, cook 1 min until fragrant. Add Worcestershire, Dijon, and broth, scraping the bottom — that's where the brown sauce flavor lives.
3. Pressure cook - fast & tender:
Return roast to pot. Close lid, set to High Pressure for 45 minutes for a sliceable medium roast, 60 minutes if you want it falling apart and you used chuck. Let it natural release for 15 minutes, then quick release.
Remove roast to a cutting board, tent with foil for 10 minutes. This is when you roast the sweet potatoes if you want them caramelized: Toss chunks with oil, maple, cinnamon, salt. Roast at 425°F / 220°C for 25-30 min while beef rests.
4. The Thick Brown Sauce:
Set cooker back to Sauté. Melt butter, add mushrooms if using, sauté 4-5 min. Sprinkle flour, stir 1 minute to make a roux. Slowly whisk in all the cooking liquid from the pot. It will thicken in 3-4 minutes. For an extra-thick, hosting-style gravy, let it bubble until it coats the back of a spoon. Stir in cream if using. Taste and adjust salt.
If you like it extra silky, blend half the onions from the liquid into the gravy.
5. Serve:
Slice roast against the grain into 1/2-inch slices — thick enough to hold the sauce. Arrange on a platter, spoon that thick mushroom brown sauce right over, with sweet potatoes on the side. Sprinkle parsley.