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Instant Pot Rosemary Dijon Pot Roast

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  • Author: Megan Keno
  • Prep Time: 5 Minutes
  • Pressure Release: 15 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

Perfect for the weeknight rush or a Sunday dinner, this Instant Pot rosemary dijon pot roast is an excellent choice for the whole family.


Ingredients

Units Scale
  • 3 pound Boneless Beef Chuck Roast, or Bottom Round Roast
  • 1 tsp Salt
  • 1 tsp Ground Pepper
  • 1 Tbsp Avocado Oil or Vegetable Oil
  • 2 Shallots, thinly sliced
  • 4 cloves Garlic, minced
  • 1 cup Beef Broth
  • 3 Tbsp Dijon Mustard (shy 1/4 cup)
  • 1 Tbsp minced Fresh Rosemary
  • 1 1/4 pound Yukon Gold Potatoes
  • 1 pound Carrots, peeled and cut into 1-inch pieces

Instructions

  1. Allow beef to rest on count about 45 minutes to one hour prior to cooking.
  2. Pat beef dry with several paper towels, and then season on all sides with salt and pepper.
  3. Select “Saute” on the Instant Pot, and heat the oil until it is just shimmering. Using tongs, lower the roast into the pot and sear for about 4 minutes on each side, or until well browned. The meat will release naturally from the pan – do not rip it off the bottom, or you will lose flavor! Let the meat tell you when it is done before you flip. Set the roast aside on a plate momentarily.
  4. When browned on all sides, add the shallots to the pot and saute until softened, about 2 minutes.
  5. Add in the garlic and stir. Stir in the beef broth, mustard, and rosemary, scraping the bottom of the pan to release the bits on the bottom. Return the roast to the pan, and spoon some of the liquid over the top.
  6. Secure the lid, and set the pressure release to “sealing”. Press “Cancel”, and reset the cooking program. Select “Meat/Stew”, and set the cooking time for 55 minutes), at high pressure.
  7. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the pressure release valve to “venting”. Remove the pot roast to a plate, and tent with foil.
  8. Wearing oven mitts, lift the inner pot and pour the cooking liquid through a strainer. Return the pot to the Instant Pot.
  9. Pour the liquid (minus the fat) back into the pot. Add in the potatoes and carrots. Secure the lid and set the pressure release to “sealing”. Press “cancel” and reset the cooking program. Hit “Pressure Cook/Manual”, and set the cooking time for 5 minutes on high pressure.
  10. When the cooking time is done, do a quick pressure release, by moving the pressure release valve to “venting”. Open the lid and remove the veggies. You can use the cooking liquid as a gravy.
  11. Serve with thinly sliced pot roast and the veggies.