Description
This Instant Pot Beef Roast is a delicious and hearty dish, featuring tender beef chuck roast slow-cooked with vegetables and a rich, flavorful gravy. Perfect for family dinners or special occasions, it’s easy to prepare and packed with flavor.
Ingredients
Scale
- Meat:
- 3 to 3 1/2 lbs. beef chuck roast (or beef round roast)
- Seasoning:
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 2 tsp Dijon mustard (optional)
- Veggies:
- 3 medium onions, chopped
- 6 garlic cloves, minced
- 1 to 1 1/2 lbs. carrots, sliced
- 2 lbs. baby potatoes, halved
- 2 celery stalks, chopped (optional)
- Gravy:
- 1 cup red wine
- 1 tbsp dried thyme
- 2 tsp dried rosemary
- 3 bay leaves
- 4 cups beef broth
- 3 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- Thickener:
- Cornstarch slurry (4 tbsp water + 2 tbsp cornstarch)
Instructions
- Instant Pot Instructions:
- Season the roast by rubbing it with Dijon mustard and the seasonings (salt, pepper, garlic powder, smoked paprika). Place the roast on the rack in the Instant Pot.
- Add the onions, garlic, carrots, baby potatoes, celery, red wine, thyme, rosemary, bay leaves, beef broth, Worcestershire sauce, and additional Dijon mustard.
- Seal the Instant Pot lid and cook on high pressure for 60 minutes.
- Allow the pressure to release naturally for 10-15 minutes, then manually release any remaining pressure.
- Switch to sauté mode and stir in the cornstarch slurry to thicken the gravy for a few minutes.
- Remove the roast, shred it with two forks, and return it to the pot to mix with the gravy. Serve warm.
- Oven Instructions:
- Preheat your oven to 355°F (180°C).
- Pat the roast dry and tie with butcher’s twine if needed. Rub with Dijon mustard and season with salt, pepper, garlic powder, and smoked paprika. Sear on all sides in a Dutch oven over medium heat.
- Remove the roast, sauté the onions and garlic, then deglaze with red wine.
- Return the roast to the pot with the gravy mixture, cover, and roast for 1.5 hours. Add the potatoes and carrots, then roast uncovered for an additional 2.5 hours.
- Once tender, shred the meat and serve.
- Crock Pot Instructions:
- Pat the roast dry, coat with mustard and seasonings, and sear in a pan on all sides.
- Sauté the onions, deglaze with red wine, then add the veggies and roast to the Crock Pot.
- Pour the sauce ingredients over the roast and veggies, and cook on high for 6-7 hours.
- If desired, use a cornstarch slurry to thicken the sauce.
Notes
- Feel free to substitute the beef chuck roast with a beef round roast, but keep in mind that cooking times may vary slightly.
- Adding a tablespoon of brown sugar can balance the acidity of the red wine.
- Prep Time: 15 mins
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Pressure Cooking, Searing, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 cup of meat and veggies)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg