Instant Pot Beef Pot Roast
This Instant Pot Beef Pot Roast will take you just 5 minutes of prep time and an hour of hands-off cook time. Does it get any easier? Bonus: it’s delicious and tender!
I tend to make a roast when family comes to visit because it’s easy and quick to prepare. I’m not in the kitchen slaving away for hours and the cleanup is minimal, too.
This year for Christmas, I made two roasts – one in the slow cooker and one in the Instant Pot. It was kind of a competition of sorts – I wanted to see if one turned out better than the other. I rubbed them both with my homemade pot roast seasoning and put them in their respective pots. The slow cooker roast took 5 hours on high to cook, and the Instant Pot roast took just 60 minutes after coming to pressure. Both were completely hands off, and when they were done, both were juicy, tender and shred-able.
Conclusion – both roasts were equally delicious and tender. The slow cooker roast is great if you want to put it together before you go to work and let it cook all day. The Instant Pot roast is fabulous if you get home and want an easy, hands-off dinner to throw together.
Do you have a preference when it comes to cooking meat? Would you rather use the Instant Pot or the slow cooker? Or maybe you’re more partial to the oven. I can honestly say I’m not the oven type – I got a roasting pan when I got married almost 3 years ago and we haven’t used it once. It’s still in the packaging. Oops.
I can say with certainty this is one of the best roasts I’ve made. And since you put it in your IP and forget about it for an hour, you have time to get a bunch of things done while it’s cooking. It’s a win-win all around.
- 1 4-5 lb beef chuck or shoulder roast
- 2 tbsp. roast seasoning or rub
- 1 1/2 c. water
- 4 whole mild banana peppers
- 1/4 c. banana pepper juice
- 1 stick (1/2 c.) butter
Add water to bottom of Instant Pot.
Trim extra fat off roast. Rub with 2 tbsp roast seasoning (or salt and pepper if you prefer).
Place roast in Instant Pot. Pour pepper juice on top of roast. Lay stick of butter on top of roast and arrange peppers around butter.
Close lid, seal, and set to 'manual' for 60 minutes.
When the timer goes off, let the pot naturally release for 10 minutes and then quick release the rest of the pressure (by turning the valve from sealing to open).
Remove roast to place and slice or shred. Spoon juices back over the roast and let soak in.