Perfect for the weeknight rush or a Sunday dinner, this Instant Pot rosemary dijon pot roast is an excellent choice for the whole family.
Let’s be real, the Instant Pot can be intimidating. It’s taken me awhile to get used to it, and learn to love it. There are still things I prefer to make low and slow, but I am not immune to the omg-panic of the weeknight dinner rush, when I have done zero meal planning for the week. And with the holidays coming up, baking to be done, general exhaustion taking over and somehow I’m supposed to be studying for my PMP exam at the end of the month – I need to lean on that damn pressure cooker more and more to get me through. Hence today’s Instant Pot Rosemary Dijon Pot Roast.
And, boy. It’s a knock out.
With the holiday chaos slowly seeping in, I decided it would also be the perfect time to start prepping for my PMP exam. With my promotion official, it’s also time to put some letters behind my name and add a little legitimacy to whole proceeding. And with your boss paying for it, it’s a double bonus – and well mandatory. ha!
Finding time to study has been hard to come by, given the every day routine of momming, work, house, and commuting. So I’m trying to practice when I can and memorize what I will need for the big day.
More than once, my Instant Pot has come to the rescue. And I’ve relied several times on Coco Morante’s Ultimate Instant Pot Cookbook for help navigating this new appliance. Everything I have made from her cookbook has been spectacular. I used her Instant Pot mashed potato recipe as a guide to create these Instant Pot Roasted Garlic and Boursin Mashed Potatoes for Thanksgiving.
Now, it’s back again to help me up my pot roast game. For this recipe I use Maille dijon mustard as it is my favorite. It’s not a promotion, but that all we use. It’s less puckering and vinegary than other brands I have tried. Well worth the cost. And rosemary came from my own sad little potted rosemary plant that has somehow survived against all odds, and well, me forgetting about it nearly all summer.
If you are intimidated by your Instant Pot, I hope you will give this one a try!
Instant Pot Rosemary Dijon Pot Roast
- 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
Allow beef to rest on count about 45 minutes to one hour prior to cooking.
Pat beef dry with several paper towels, and then season on all sides with salt and pepper.
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.
When browned on all sides, add the shallots to the pot and saute until softened, about 2 minutes. 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.
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.
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.
Wearing oven mitts, lift the inner pot and pour the cooking liquid through a strainer. Return the pot to the Instant Pot. 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. 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.
Serve with thinly sliced pot roast and the veggies. Viola!
Original Recipe, lightly adapted from Coco Morante’s Ultimate Instant Pot Cookbook (I adjusted cooking times to what worked for our roast.)
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