Description
Tender, fall-apart pot roast infused with a sweet-savory maple-Dijon glaze and hearty potatoes — all made quickly in the Instant Pot for a comforting and flavorful meal.
Ingredients
Meat
- 3 lb beef chuck roast
Seasoning and Sauces
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 cup beef broth
- ¼ cup maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Vegetables
- 1 lb baby potatoes, halved
- 3 carrots, chopped
- 1 onion, quartered
- 2 cloves garlic, minced
Instructions
- Season and Brown the Roast: Season the beef chuck roast generously with salt and pepper. Set the Instant Pot to the Sauté function and add olive oil. Once hot, brown the roast on all sides to develop a rich crust, which enhances flavor.
- Add Liquid Ingredients: Pour in the beef broth, maple syrup, Dijon mustard, balsamic vinegar, soy sauce, and Worcestershire sauce. Stir well to combine and infuse the meat with sweet and savory flavors.
- Add Vegetables: Arrange the halved baby potatoes, chopped carrots, quartered onion, and minced garlic around the roast in the Instant Pot to cook evenly and absorb the flavorful juices.
- Pressure Cook the Roast: Seal the Instant Pot lid and set it to cook on High Pressure for 60 minutes to ensure the roast becomes tender. After cooking, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure.
- Finish and Serve: Remove the roast and vegetables from the pot. If desired, thicken the remaining sauce with a cornstarch slurry to create a rich gravy. Serve the pot roast with the glazed vegetables and sauce for a hearty meal.
Notes
- Substitute sweet potatoes for a comforting fall twist on the classic potatoes.
- The sauce can be thickened and served as a delicious gravy alongside the roast.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
