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
Scale
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.
