Description
Tender and flavorful Instant Pot Beef Roast cooked with a savory blend of herbs, vegetables, and a rich red wine gravy. This recipe offers multiple cooking methods including Instant Pot, oven, and slow cooker, delivering a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
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)
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 roast with Dijon mustard and season thoroughly with salt, pepper, garlic powder, and smoked paprika for deep flavor infusion.
- Prepare 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 extra Dijon mustard into the pot.
- Cook Under Pressure: Seal the Instant Pot lid securely and set the cooker to high pressure for 60 minutes to tenderize the beef and meld the flavors.
- Release Pressure: After cooking, let the pressure release naturally for 10-15 minutes to retain moisture, then carefully perform a manual release for any remaining pressure.
- 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 rich consistency.
- Shred and Serve: Remove the roast from the pot and shred it with two forks. Return the shredded beef to the pot to mingle with the thickened gravy, then serve warm for a comforting meal.
- Alternative Oven Method: Preheat oven to 355°F (180°C). Pat the roast dry, tie if necessary, rub with Dijon mustard and seasonings, then sear all sides in a Dutch oven over medium heat. Set aside.
- Sauté and Deglaze: Remove the roast and sauté onions and garlic in the Dutch oven. Deglaze the pan with red wine, scraping up browned bits for flavor.
- Braise Roast: Return the roast to the pot with herb and broth mixture, cover, and roast for 1.5 hours.
- Add Vegetables: Add potatoes and carrots, roast uncovered for additional 2.5 hours until vegetables and meat are tender, then shred meat and serve.
- Slow Cooker Method: Pat the roast dry, coat with mustard and seasonings, sear on all sides in a pan. Sauté onions, deglaze with red wine.
- Prepare Slow Cooker: Place roast and vegetables into Crock Pot, pour sauce ingredients over everything, and cook on high for 6-7 hours until meat is tender.
- Optional Gravy Thickening: If desired, mix cornstarch slurry and add to slow cooker near end of cooking to thicken sauce before serving.
Notes
- Using beef chuck roast is ideal for tenderness and flavor, but beef round roast can be used as a leaner alternative.
- Dijon mustard adds a subtle tanginess and depth but can be omitted or substituted for yellow mustard if preferred.
- Natural pressure release is encouraged for best texture when using the Instant Pot.
- Adjust vegetables according to preference or seasonal availability; celery is optional but adds aroma and flavor.
- For gluten-free adaptation, ensure Worcestershire sauce is gluten-free or substitute with tamari.
- Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Shredded beef can be served with mashed potatoes, rice, or crusty bread for a complete meal.
