If you are craving a hearty, comforting, and fuss-free meal, this Instant Pot Beef Roast Recipe hits all the right notes. It perfectly marries tender, juicy beef with a medley of savory vegetables and rich gravy, all cooked to perfection in a fraction of the traditional time. Whether you’re feeding the family on a busy weeknight or looking for a crowd-pleaser for a special occasion, this recipe delivers deep flavors and luscious textures with minimal effort.
Ingredients You’ll Need
This Instant Pot Beef Roast Recipe relies on simple but essential ingredients that work beautifully together to create layers of flavor. Each element contributes texture, color, or a burst of savory goodness, ensuring your roast is everything you want it to be.
- 3 to 3 1/2 lbs. beef chuck roast (or beef round roast): The hearty star of the show, perfect for slow cooking until tender and flavorful.
- Salt, pepper, garlic powder, smoked paprika: These basic seasonings bring out the robust, savory notes in the beef.
- 2 tsp Dijon mustard (optional): Adds a subtle tang and helps the seasoning adhere to the roast.
- 3 medium onions, chopped: They soften and sweeten, enriching the gravy with aroma and depth.
- 6 garlic cloves, minced: Infuses a bold, savory essence that’s simply irresistible.
- 1 to 1 1/2 lbs. carrots, sliced: Provide sweetness and a pop of color to balance the savory beef.
- 2 lbs. baby potatoes, halved: These soak up the juicy flavors and add comforting starchiness.
- 2 celery stalks, chopped (optional): Offer subtle herbal notes and a bit of crunch.
- 1 cup red wine: Adds richness and a complex, fruity depth to the gravy.
- 1 tbsp dried thyme, 2 tsp dried rosemary: Earthy, aromatic herbs that complement the beef beautifully.
- 3 bay leaves: Impart a slight bitterness that rounds out the dish’s flavor.
- 4 cups beef broth: The flavorful liquid base that keeps everything moist and juicy.
- 3 tbsp Worcestershire sauce: Gives an umami boost and enhances the savory notes.
- 2 tsp Dijon mustard: Incorporated into the gravy for a subtle tang.
- Cornstarch slurry (4 tbsp water + 2 tbsp cornstarch): Thickens the gravy to a luscious finish.
How to Make Instant Pot Beef Roast Recipe
Step 1: Prepare and Season the Roast
Begin by rubbing the beef chuck roast with Dijon mustard and your choice of seasonings—salt, pepper, garlic powder, and smoked paprika. This flavorful coat locks in moisture and forms the base of the mouthwatering crust you’ll savor.
Step 2: Layer the Vegetables and Liquids
Place your roast on the rack inside the Instant Pot, then add onions, garlic, carrots, baby potatoes, celery, and the liquids: red wine, beef broth, Worcestershire sauce, plus herbs like thyme, rosemary, and bay leaves. This combination creates the savory, aromatic environment your beef will braise in.
Step 3: Pressure Cook on High
Seal the lid securely and set your Instant Pot to cook on high pressure for 60 minutes. This step tenderizes the beef to the point where it practically melts in your mouth, while the veggies absorb those rich flavors.
Step 4: Release the Pressure Gradually
Once cooking finishes, allow the pressure to come down naturally for about 10 to 15 minutes before manually releasing any remaining steam. This slow release keeps the meat tender and juicy without drying it out.
Step 5: Thicken the Gravy
Switch your Instant Pot to sauté mode and stir in the cornstarch slurry. As the sauce thickens, it transforms into a glossy, rich gravy that will coat every forkful of beef and vegetable.
Step 6: Shred and Combine
Remove the roast and shred it gently with two forks. Toss the shredded meat back into the pot with the gravy and vegetables, allowing the flavors to meld perfectly before serving.
How to Serve Instant Pot Beef Roast Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of thyme can add a fresh, vibrant touch to your plated roast. Not only do these garnishes brighten the dish visually, but they also introduce an herbaceous flavor that complements the rich meat and gravy beautifully.
Side Dishes
This dish stands well on its own, but pairing it with a crisp green salad or buttery dinner rolls makes the meal even more memorable. Creamy mashed potatoes or steamed green beans also work wonderfully for a hearty, balanced dinner.
Creative Ways to Present
For a rustic family-style feast, serve the Instant Pot Beef Roast Recipe directly in the pot or in a large serving dish surrounded by the colorful veggies. Alternatively, plate the shredded beef atop creamy polenta or buttered noodles to soak up every drop of gravy in an elegant twist.
Make Ahead and Storage
Storing Leftovers
Leftover beef roast and vegetables store beautifully in an airtight container in the refrigerator for up to 4 days. Because the meat is already shredded and coated in gravy, flavor deepens with time—making leftovers arguably even better!
Freezing
If you want to save some for a later date, freeze your roast in a freezer-safe container or heavy-duty zip bag. It’s best consumed within 3 months for optimal taste and texture. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the Instant Pot Beef Roast Recipe in a saucepan over low heat, adding a splash of beef broth or water if needed to loosen the gravy. Stir occasionally until warmed through to keep the meat tender and juicy without drying out.
FAQs
Can I use a different cut of beef?
Absolutely! While chuck roast is ideal for its marbling and tenderness, beef round roast works as a leaner alternative. Just keep in mind that lean cuts may require slightly less cooking time to stay juicy.
Is the Dijon mustard necessary?
The Dijon mustard adds a subtle tang and enhances the crust on the meat, but it is optional. If you prefer a straightforward roast, you can skip it without sacrificing too much flavor.
Can I make this recipe without red wine?
Yes, the red wine adds depth and complexity to the gravy, but you can substitute with additional beef broth or a splash of balsamic vinegar for a similar effect.
Do I have to use the Instant Pot?
This recipe is designed for the Instant Pot, but it also includes directions for oven and Crock Pot cooking. Each method produces delicious results, though the Instant Pot saves the most time.
How do I thicken the gravy if I don’t have cornstarch?
You can use flour instead—make a roux with equal parts butter and flour, then stir it into the broth to thicken. Arrowroot powder is another good alternative.
Final Thoughts
This Instant Pot Beef Roast Recipe is a true lifesaver when you want a wholesome, satisfying meal without spending hours in the kitchen. The tender beef, vibrant vegetables, and rich gravy come together effortlessly, making it a weeknight hero or a weekend crowd-pleaser. Give it a try—you just might find your new favorite comfort food!
Print
Instant Pot Beef Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
A hearty and flavorful beef roast recipe perfected for the Instant Pot, with optional oven and crock pot methods. This family favorite combines tender beef chuck with a savory blend of seasonings, vegetables, and a rich red wine gravy. Quick and convenient, it’s an irresistible one-pot meal that’s perfect for comforting dinners.
Ingredients
Meat
- 3 to 3 1/2 lbs. beef chuck roast (or beef round roast)
Seasoning
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- 2 tsp Dijon mustard (optional for rubbing)
Vegetables
- 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
- Season the Roast: Rub the beef chuck roast with Dijon mustard and season generously with salt, black pepper, garlic powder, and smoked paprika to infuse it with robust flavors.
- Prepare the Instant Pot: Place the seasoned roast on the rack inside the Instant Pot. Add the chopped onions, minced garlic, sliced carrots, halved baby potatoes, chopped celery (if using), red wine, dried thyme, dried rosemary, bay leaves, beef broth, Worcestershire sauce, and additional Dijon mustard into the pot.
- Pressure Cook: Seal the Instant Pot lid properly and set to cook on high pressure for 60 minutes, allowing the beef and vegetables to cook thoroughly.
- Release Pressure: Allow the pressure to release naturally for 10-15 minutes once cooking is complete, then manually release any remaining pressure to safely open the lid.
- Thicken Gravy: Switch the Instant Pot to sauté mode and stir in the cornstarch slurry. Cook for a few minutes while stirring until the gravy thickens to a desired consistency.
- Shred and Serve: Remove the roast, shred the meat using two forks, return it to the pot, gently mixing it with the thickened gravy. Serve warm and enjoy.
- Oven Method – Preheat Oven: Preheat your oven to 355°F (180°C) to prepare for slow roasting.
- Oven Method – Prepare Roast: Pat the roast dry, tie with butcher’s twine if necessary to maintain shape, rub with Dijon mustard, and season with salt, pepper, garlic powder, and smoked paprika. Sear the roast on all sides in a Dutch oven over medium heat until browned.
- Oven Method – Sauté and Deglaze: Remove the roast, sauté onions and garlic in the Dutch oven, then deglaze the pan with red wine, scraping up the browned bits.
- Oven Method – Roast: Return the roast to the pot along with the gravy mixture. Cover and roast in the oven for 1.5 hours. Then add the potatoes and carrots, roast uncovered for an additional 2.5 hours until the meat is tender.
- Oven Method – Finish: Once tender, shred the meat and serve immediately with the vegetables and gravy.
- Crock Pot Method – Prepare Roast: Pat the roast dry, coat with mustard and seasonings as with other methods, then sear in a pan on all sides to lock in flavor.
- Crock Pot Method – Vegetables and Assembly: Sauté the onions, deglaze the pan with red wine, and then add all the vegetables and the seared roast into the crock pot.
- Crock Pot Method – Cook: Pour the sauce ingredients over the roast and vegetables. Cook on high for 6-7 hours until the roast is fall-apart tender.
- Crock Pot Method – Thicken Sauce: If desired, add a cornstarch slurry at the end of cooking to thicken the sauce before serving.
Notes
- Using Dijon mustard helps the seasoning stick to the meat and adds depth to the flavor.
- Searing the roast before cooking enhances the taste through the Maillard reaction, whether you use Instant Pot, oven, or crock pot methods.
- Natural pressure release preserves moisture and tenderness in the Instant Pot method.
- Use a rack in the Instant Pot to keep the roast above the liquid for even cooking.
- Cornstarch slurry should be mixed thoroughly before adding to avoid lumps in the gravy.
- If you prefer a thicker gravy, allow it to simmer longer on sauté mode or adjust the cornstarch amount slightly.
- Tying the roast with butcher’s twine keeps it intact during oven roasting.
- Adjust vegetable quantities based on preference; celery is optional but adds aromatic flavor.
