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Beef pot roast is a classic dish for many reasons. I grew up eating this every Sunday and I still enjoy serving it to my own family. It’s delicious, hearty, and really fills up hungry tummies.

It’s perfect for a Sunday evening dinner or even during the week.
Because you usually use a cheaper cut of meat and have inexpensive side dishes like mashed potatoes, this is also a budget-friendly meal. You can feed your whole family without breaking your budget. Beef pot roast is the kind of meal every family will love.

Instant Pot Pot Roast

Even though beef pot roast is delicious and inexpensive, it does require a long cooking time to make it tender enough to eat. While this is great when you have the time to cook, it can be time prohibitive to make. If your family is like mine, you’re busy and it can be difficult to set aside time to spend a long time cooking.

Situations like these are the best reason to own an Instant Pot. With the Instant Pot, you can make a four-pound chuck roast in a fraction of the time. In fact, it was the very first meal I ever made in my Instant Pot because I wanted pot roast but didn’t have the time to spend on it.

I still tend to save this meal for Sunday dinner, both for the tradition aspect and because it still takes a bit of time to make even in the Instant Pot. But even if it still takes nearly two hours, it’s a one-pot meal and doesn’t require any hands-on effort once it’s in the pot.

To make this in the Instant Pot, first, you’ll want to saute the meat. It works best if you cut the roast in half. Then you’ll want to sauté the onions and garlic. Add seasonings and ketchup. Add 1 ½ cups of beef broth and the water so the pressure cooker can work effectively. Pressure- cook the meat for 70 minutes, or for 90 minutes if you’re starting with frozen beef.

Beef Chuck Roast

Beef chuck roast is a great cut of meat. One of the best things about it is the fact that it’s large, which almost definitely means you will have leftovers. The leftovers from beef chuck roast are versatile, which means that (unlike some other leftovers in my fridge) they will definitely get eaten.

When you use pot roast for two or more meals, you get even more value for your dollar. The best meals are the ones that have leftovers that you can repurpose for completely different meals later in the week.

As much as I love pot roast the day I make it, I think I enjoy the things I make with the leftovers just as much. One of my favorite things to do with leftover pot roast is to shred the beef, add barbecue sauce, and serve it on bread for barbecue beef sandwiches.

We’re also big fans of Mexican food in this house, so leftover pot roast often shows up in several such dishes as well. Beef chuck roast makes great enchiladas, rolled up in tortillas and covered with sauce and cheese. We also sometimes make it into fajitas, with peppers and onions.

My husband also likes taking leftover roast beef in sandwiches for his lunches at work. The extra protein really helps him stay full and able to get through his workday.

Pot roast is a great choice for a family dinner, whether you make it in the oven or in the Instant Pot. Your whole house will smell delightful!

If you enjoyed this recipe, make sure to check out our Cheesy Shrimp and Rice Casserole Recipe and our Chicken Enchilada Casserole Recipe.

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Beef Pot Roast Recipe


  • Author: Moms Who Think
  • Total Time: 47 minute

Description

Beef pot roast is a classic dish for many reasons. I grew up eating this every Sunday and I still enjoy serving it to my own family. It’s delicious, hearty, and really fills up hungry tummies.


Ingredients

Scale
  • 4 pound beef rump roast
  • 1/2 cup all purpose flour
  • 3 Tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 peeled, sliced, small onions
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 garlic clove, minced
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • additional 1 Tablespoon all purpose flour
  • additional 1/4 cup water

Instructions

  1. Dredge the roast in 1/2 cup of flour. Heat the oil and brown the meat on all sides in Dutch oven or heavy kettle, over medium heat, turning as each side is browned, and sprinkling with salt and pepper. This may take up to 20 minutes.
  2. Add the onions, 1/2 cup water, ketchup, garlic, dry mustard, thyme, and bay leaf. 3. Cover kettle tightly, and simmer over low heat for 2½ hours, or until a fork can be easily inserted into the roast.
  3. Turn occasionally, to cook evenly throughout. If cover does not fit tightly, you may have to add a Tablespoon or so of hot water during cooking.
  4. When meat is done, remove it to a heated patter, and keep warm. Discard the bay leaf.
  5. Skim off fat from the broth with a spoon.
  6. Place kettle again over low heat. Add 1 Tablespoon of flour and the 1/4 cup of water.
  7. Simmer, stirring constantly, until smooth and thickened. Taste, add a little salt and pepper if needed. Serve over pot roast.
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours and 30 Minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American

Keywords: instant pot pot roast, beef chuck roast