Description

This hearty Instant Pot Beef Roast recipe is a comforting family favorite that delivers tender, flavorful beef chuck roast cooked to perfection with savory vegetables and a rich, aromatic gravy. Using the Instant Pot ensures a perfectly cooked roast in just about an hour, but alternative methods such as oven roasting or slow cooking in a Crock Pot are also provided for versatile preparation options.

Ingredients

Meat

3 to 3 1/2 lbs. beef chuck roast (or beef round roast)

Seasoning

Salt, to taste
Pepper, to taste
Garlic powder, to taste
Smoked paprika, to taste
2 tsp Dijon mustard (optional, plus additional 2 tsp for gravy)

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)

Cook Mode Prevent your screen from going dark

Instructions

Season the roast: Rub the beef chuck roast with Dijon mustard (if using) along with salt, pepper, garlic powder, and smoked paprika evenly on all sides.
Prepare the Instant Pot: Place the seasoned roast on the rack inside the Instant Pot. Add 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 the additional Dijon mustard to the pot.
Cook under pressure: Seal the Instant Pot lid securely and set it to cook on high pressure for 60 minutes.
Release pressure: Allow the pressure to release naturally for 10-15 minutes, then perform a manual pressure release for any remaining pressure.
Thicken the gravy: Switch the Instant Pot to sauté mode. Stir in the cornstarch slurry gradually to thicken the gravy, cooking for a few minutes until it reaches desired consistency.
Shred and serve: Remove the roast from the pot, shred the meat using two forks, then return it to the pot to combine with the thickened gravy. Serve warm.
Optional – Oven Method: Preheat oven to 355°F (180°C). Pat the roast dry, tie with butcher’s twine if needed, rub with Dijon mustard and seasonings, then sear on all sides in a Dutch oven over medium heat. Remove roast; sauté onions and garlic, deglaze with red wine. Return roast to pot with gravy ingredients, cover, and roast for 1.5 hours. Add potatoes and carrots, roast uncovered for 2.5 more hours. Shred meat and serve when tender.
Optional – Crock Pot Method: Pat roast dry, coat with mustard and seasonings, sear in pan on all sides. Sauté onions, deglaze with red wine, add veggies and roast to Crock Pot. Pour sauce ingredients over and cook on high for 6-7 hours. Thicken sauce with cornstarch slurry if desired.

Notes

Dijon mustard enhances the flavor and helps in seasoning adherence but is optional.
Celery adds extra flavor and texture but can be omitted.
Natural pressure release is important to retain moisture and tenderness in the Instant Pot method.
The cornstarch slurry is key for a rich, thick gravy.
For best results, sear the roast before cooking when using the oven or Crock Pot methods to develop deep flavors.
Adjust seasoning to taste before serving.
Leftovers store well and the flavors deepen after a day.