Description
Tender beef chuck roast cooked with baby potatoes in a rich and flavorful maple-Dijon sauce using an Instant Pot. This comforting one-pot meal combines the sweetness of maple syrup and the tang of Dijon mustard for a perfect balance, ideal for busy weeknights or hearty Sunday dinners.
Ingredients
Beef Roast
- 3 pounds beef chuck roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Vegetables
- 1 pound baby potatoes
- 1 medium onion, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- ¼ cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Season the roast: Generously season the 3-pound beef chuck roast with 1 teaspoon salt and ½ teaspoon black pepper on all sides to enhance flavor.
- Heat the Instant Pot: Set the Instant Pot to Sauté mode and add 1 tablespoon olive oil. Allow the oil to heat until shimmering.
- Sear the roast: Place the seasoned roast into the hot oil and brown it on all sides, about 3-4 minutes per side, to lock in juices. Then remove the roast and set aside.
- Sauté aromatics: Add the sliced onion and minced garlic to the Instant Pot. Cook for 2-3 minutes, stirring occasionally, until fragrant and softened.
- Prepare the sauce: In a separate bowl, whisk together 1 cup beef broth, ¼ cup pure maple syrup, 3 tablespoons Dijon mustard, and 1 tablespoon Worcestershire sauce until well combined.
- Combine ingredients: Place the seared roast back into the Instant Pot. Pour the prepared maple-Dijon sauce evenly over the roast. Arrange the baby potatoes around the roast to cook simultaneously.
- Pressure cook: Secure the Instant Pot lid and ensure the valve is set to Sealing. Cook on High Pressure for 60 minutes to tenderize the beef and cook the potatoes perfectly.
- Release pressure: After cooking, allow a natural pressure release for 15 minutes. Then carefully switch the valve to Venting to release any remaining pressure.
- Rest the roast: Remove the roast and potatoes from the Instant Pot and let the meat rest for 10 minutes before slicing. This helps retain juices and improve tenderness.
- Serve: Spoon the cooking juices over the sliced roast and potatoes for added flavor and moisture. Enjoy your hearty maple-Dijon Instant Pot pot roast!
Notes
- For added nutrition and color, you can include carrots along with the potatoes during cooking.
- If you prefer a thicker gravy, switch the Instant Pot to Sauté mode after removing the roast and potatoes, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) until the sauce thickens.
- Leftover pot roast and potatoes store well in the refrigerator for up to 4 days, making for convenient reheated meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
