*The Roast: If you can’t find a chuck roast, an eye round roast will also work. Just be sure to stick with about the same amount of pounds.
*Garlic & Onion: I used minced versions of both. But, you can use fresh garlic and chopped onion instead. If using the instant pot version, you may want to saute them both a bit with the roast to soften.
When slicing your roast: Cut against the grain. How? Why? Check out this link. Also, remember to let the meat rest for a bit before slicing.
The instant pot time is based on a 2 1/2 lb eye round roast. If yours is more/less, calculate 20 minutes per pound for the cooking time.
Your internal temp for the roast should be 145-160 degrees when fully cooked.
Pot Roast! The classic dish that can be made in your instant pot (pressure cooker) or crock pot (slow cooker). Serve with a side of potatoes and carrots for a hearty family meal.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour20 minutes
2 1/2 lb chuck roast or eye round roast
32 oz beef broth (4 cups)
1 TBSP honey Dijon mustard
salt/pepper, to taste preference
minced garlic and onion, to taste preference
approx 1/4 cup flour (for gravy)
FOR INSTANT POT:
Salt/pepper entire roast.
Add canola oil into pot and press "saute". Brown roast for 3-4 minutes on each side to brown.
Remove meat from pot. If there are any beef bits in the post, scrape off sides/bottom. Add in beef broth, garlic, onion and mustard, then, place roast back into pot.
Cover and cook on high pressure for 20 minutes per pound (or 50 minutes for 2 1/2 lbs). Do a natural release, remove roast and set it to rest before slicing. Leave leftover broth in pot.
Whisk flour into pot with leftover broth until smooth. Press "saute" button and let mixture come to a simmer. Whisk frequently to prevent burning until mixture has thickened to desired texture. Serve with roast.
FOR CROCK POT:
Season roast with salt/pepper and place into crock pot. Pour beef broth, onion, garlic and mustard on top.
Cover and cook on low for 6-8 hours.
Remove roast from pot and set it to rest. Do not remove leftover broth.
Add leftover broth into a medium sauce pan. Whisk in flour until smooth. Simmer over medium heat until mixture has thickened to desired texture.
Serve with roast.
Slice roast against the grain when serving & let roast rest before slicing.
Internal temp should be 140-160 degrees when cooked.
Prep time/cooking below is for instant pot version.
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
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Thursday 22nd of March 2012
Thank you! That is very sweet of you :)